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tricks for getting correct smoke chamber temp from a remote

spoon

Knows what a fatty is.
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i've used my new nu-temp thermometers a couple times, and they are great. as suggested, i use one for meat temp and the second for cook chamber temp.

on one cook, i placed the probe on the grate, and i think the temp was incorrectly reading high because the grate was hotter than the chamber itself -- even though i made sure the tip of the probe was not resting on the grate.

on second cook, i placed the probe on top of the meat (rack of spares) with probe handing over the side. i think this was providing better results, but it made it difficult when i was mopping the ribs (had to re-arrange the probe frequently).

so, y'all got any tricks for placing the probe in the cook chamber for best results? any feedback is appreciated.
 
take two wine corks, jam it through them so it sits on the rack and walla, you get the air temp, not the grate temp.
 
tommykendall said:
Spoon - you ain't stickin' the probe in spares are you?

no, when doing the spares, i just had one probe workin' the cook chamber temp.
 
I use a dual probe. Jam it in the meat for meat temp and it sticks out and reads the internal chamber temp also.
 
i use the potato trick or cork. Stick it thru a cork and you can set it anywhere you want.
 
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