Discussion in 'Meat Thermometers' started by kenny willis, Nov 25, 2012.

  1. Has anyone used one of these, i bought one and it works but unsure about the temp being true, i smoked 3 13# turkeys for thanksgiving and it seemed to be reading ambient temp more than food temp. the probe was fully inside the thickest part of breast. it was reading high to me, so i removed it and stuck it with my thermo fork and the temp was about the same. I just went with my instincts and kept them on for a while longer, took them off later and they came out fully cooked and juicy. Today I am doing 2 racks of babybacks, I usually smoke them for like 9-10 hours, i also threw on a 4 lb tenderloin and it has been on for 3- 3 1/2 hours and at 165 on temp. is that a normal?
  2. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    baby backs should be done in no more than 5 or 6 hours at 225deg. . Why do you do them for 9-10? what temp are you running?
  3. 200 and ive always cooked that long and i love it when they pull off the bone
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Test it in boiling water

    If it's off a couple degrees, you'll have to add or subtract

    Then, try it in ice water


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