The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 08-13-2013, 11:11 AM   #1
misterrachel
On the road to being a farker
 
Join Date: 12-26-09
Location: Overland Park, KS
Downloads: 0
Uploads: 0
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
misterrachel is offline   Reply With Quote


Unread 08-13-2013, 11:45 AM   #2
Monty1204
Knows what a fatty is.
 
Monty1204's Avatar
 
Join Date: 05-17-13
Location: Saint Cloud, Florida
Downloads: 0
Uploads: 0
Default

I tend to clip my probe to the side of where my meat will be placed.
Monty1204 is offline   Reply With Quote


Unread 08-13-2013, 12:43 PM   #3
grantw
Full Fledged Farker
 
Join Date: 09-13-12
Location: canada
Downloads: 3
Uploads: 0
Default

The best plan that i came up with is putting a wooden skewer in whatever im cooking and clip the probe to that
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle.
grantw is offline   Reply With Quote


Unread 08-13-2013, 02:25 PM   #4
early mornin' smokin'
is One Chatty Farker
 
Join Date: 10-06-08
Location: wading river, ny
Downloads: 0
Uploads: 0
Default

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.
__________________
L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel
early mornin' smokin' is offline   Reply With Quote


Unread 08-13-2013, 02:43 PM   #5
GoolsbyMD
Full Fledged Farker
 
Join Date: 07-19-13
Location: Chesapeake, VA
Downloads: 0
Uploads: 0
Default

I also clip mine directly to the grate over my water pan WSM about 2-3" away from the meat.
__________________
US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.
GoolsbyMD is offline   Reply With Quote


Unread 08-13-2013, 05:30 PM   #6
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

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 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". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Unread 08-13-2013, 05:34 PM   #7
gtr
somebody shut me the fark up.


 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Downloads: 2
Uploads: 0
Default

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.
__________________
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg - Got 2 in the nest baby!
SPFP
Mayzie's keeping an eye out for you!
WTFWGALD?
gtr is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:39 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts