Question for you Kamado, Egg or Akorn guy's

K80Shooter · 02-03-2013, 12:21 PM

Looking for a little advice on your temp probes. When you guy's are cooking indirect where do you try to place your temp probe for you pit temp?

I have found it will give you diff. readings depending on where you put it. I cooked a brisket yesterday and going by my thermometer the pit stayed at 250* for the cook.

Two things happened, one the brisker got done way sooner than I thought it would. The brisket trimmed out at 11.86lbs so I was thinking maybe 12-15 hours. It was done in 11 hours. The second problem was I cooked it fat side up. The problem here was that the bottom of the brisket formed a hard crust which could not be ate. I lost all that wonderful bark.

I am attaching a pic showing where the temp probe was. I always try keeping it over the plate setter, maybe it was too close to me meat giving me a false reading. I know I have done this before and try to make sure not to do it.

nucornhusker · 02-03-2013, 12:51 PM

Whenever I do brisket or pork butts on my KJ or UDS, I always do fat side down to insulate the meat from the heat source.

wmrrock · 02-03-2013, 08:06 PM

I place my pit probe on the back end of the meat probe. This way it is near the top of the meat and away from the grate and any potential flare ups.

Hoss · 02-03-2013, 08:29 PM

Fat down on an egg,ALWAYS.I do not use thermometers when cooking on my BGE.you may want to calibrate your dome thermometer.Pull it out,put the tip in boiling water to check it.If it is not reading close to 210-215 then you need to adjust it.

Southstar Jeff · 02-03-2013, 08:34 PM

That placement seems fine. I don't think that's a problem.

Ron_L · 02-03-2013, 08:47 PM

An hour per pound at 250 sound about right.

I just use the dome thermometer. I've calibrated it, but really, as long as it reads the same each cook I don't care. The meat is done when it is done

Bonewagon · 02-03-2013, 10:54 PM

I clip mine to the probe of the dome thermometer inside.

Nate749 · 02-03-2013, 11:00 PM

Honestly I put mine where there is room.. I can say it has probably never been in the same spot twice.. My akorn thermo is right around 50 degrees off so I honestly rarely use a external thermo.

02-03-2013, 12:51 PM	#2
nucornhusker is One Chatty Farker Join Date: 08-29-11 Location: Lincoln, NE Downloads: 4 Uploads: 0	Whenever I do brisket or pork butts on my KJ or UDS, I always do fat side down to insulate the meat from the heat source. __________________ Yoder YS640 on Competition Cart, Oklahoma Joe's Offset, Kamado Joe Classic, UDS, Yoder 24" Firepot w/Cooking Grate and Hanger Weber: OTG 22.5" (DI), OT 22.5" (L), Smokey Joe Gold: Black (AU) & Copper (DI) Zero club member - Join a throwdown and try to earn your Goose Egg. IMBAS Certified MOINK Baller in Accordance with the 2008 Wichita MOINK Ball Treaty

02-03-2013, 08:34 PM	#5
Southstar Jeff On the road to being a farker Join Date: 04-01-12 Location: Marietta, GA Downloads: 0 Uploads: 0	That placement seems fine. I don't think that's a problem. __________________ Stump's Prince Oklahoma Joe's Chuckwagon LBGE SBGE SS Performer Jumbo Joe Smokey Joe Silver Stoker wifi Stealthy super fast grey thermapen Vacmaster vp112

02-03-2013, 08:47 PM	#6
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	An hour per pound at 250 sound about right. I just use the dome thermometer. I've calibrated it, but really, as long as it reads the same each cook I don't care. The meat is done when it is done __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

02-03-2013, 10:54 PM	#7
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	I clip mine to the probe of the dome thermometer inside. __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

02-03-2013, 08:06 PM	#3
wmrrock Got Wood. Join Date: 06-14-12 Location: Trumbull CT Downloads: 0 Uploads: 0	I place my pit probe on the back end of the meat probe. This way it is near the top of the meat and away from the grate and any potential flare ups.

02-03-2013, 08:29 PM	#4
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	Fat down on an egg,ALWAYS.I do not use thermometers when cooking on my BGE.you may want to calibrate your dome thermometer.Pull it out,put the tip in boiling water to check it.If it is not reading close to 210-215 then you need to adjust it.

02-03-2013, 11:00 PM	#8
Nate749 Got Wood. Join Date: 01-07-13 Location: Sacramento,CA Downloads: 0 Uploads: 0	Honestly I put mine where there is room.. I can say it has probably never been in the same spot twice.. My akorn thermo is right around 50 degrees off so I honestly rarely use a external thermo.