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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 08-13-2013, 12:11 PM   #1
On the road to being a farker
Join Date: 12-27-09
Location: Overland Park, KS
Default Temp probe placement - Lesson learned

I fire up the UDS last night for a 2nd trial of my new iQue 120. The first time around, I clipped the pit probe directly to my grate. Worked like a champ.

I did the same thing yesterday and learned the error of my ways. The pit came to temp as it should, but as soon as I set my salmon down the probe temp dropped sharply. I waited a couple minutes and realized it was now getting a false reading off of the meat instead of the pit. The fan was blowing the whole time, so I realized I needed to correct it and fast. I quickly took a bamboo skewer and clipped the probe to it and stuck the skewer into the salmon. My probe reading was much lower than what I knew the temp at the grate to be. I gave it a few more minutes, but from my pit thermometer, I could see that the temps had gone over 300 degrees.

Salmon came out fine, but I was frustrated. I think from now on, I will clip the temp probe to my analog pit probe and just account for the 50 degree difference between that and the center of the grate.

Any thoughts/advice? Thank you!
Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a UDS
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Old 08-13-2013, 12:45 PM   #2
Knows what a fatty is.
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Join Date: 05-17-13
Location: Saint Cloud, Florida

I tend to clip my probe to the side of where my meat will be placed.
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Old 08-13-2013, 01:43 PM   #3
is One Chatty Farker
Join Date: 09-13-12
Location: canada

The best plan that i came up with is putting a wooden skewer in whatever im cooking and clip the probe to that
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Old 08-13-2013, 03:25 PM   #4
early mornin' smokin'
is One Chatty Farker
Join Date: 10-06-08
Location: wading river, ny

i'm confused by this. Did you lay the salmon directly on the probe or wire? I clip mine to the great within a couple inches of the meat and i've never had a problem, even a full egg of cold pork shoulders, probe clipped to the edge of the cooking grate, never had a problem.
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Old 08-13-2013, 03:43 PM   #5
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Join Date: 07-19-13
Location: Chesapeake, VA

I also clip mine directly to the grate over my water pan WSM about 2-3" away from the meat.
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Old 08-13-2013, 06:30 PM   #6
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Join Date: 07-08-10
Location: Boyertown, PA

I clip my Maverick probe to the grate and then clip the IQ probe to that. Just keep the meat a couple inches away from the probes.
Jason [/I]

"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR]
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Old 08-13-2013, 06:34 PM   #7
somebody shut me the fark up.

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Join Date: 10-16-10
Location: Culver City, CA

I'm a big fan of putting my hand by the exhaust to see how hot it is. Therms can be great but it's always good to just check it out with the hand, as therms can lead ya wrong sometimes.
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