New Member figuring it out!

Discussion in 'Roll Call' started by addertooth, Jul 1, 2014.

  1. Howdy to all,

    I am in far Southern Arizona; I have been lurking this forum for about a week.  It has been very helpful to cruise through all the good suggestions and ideas put forward by knowledgeable members here.  I went though a series of largely unsatisfying grills for years.  The only half-way decent one I had was a boat kettle style grill (Magna).  I recently purchased a very inexpensive Kingsford H24 grill, and was surprised at how versatile it has proven to be.  Encouraged by the good results from the Kingsford, a Masterbuilt 40 joined it on the porch.  It has already produced some great ribs, using the classical 3-2-1 method.  The possibility of building a "mailbox mod" is very appealing. 

    BTW, I have formed a theory for the meat-probe error some people experience.  I noticed the probe was reading about 23 degrees hot, relative to a trusted meat thermometer.  I also noticed over half of the probe's shaft was exposed to the smoker's heat.  I suspect heat is being conducted down the exposed shaft of the probe and artificially boosting the reading of the meat temperature.  Soon  a bit of insulation will be put over the exposed shaft to see if that action improves the accuracy of the probe.  Basic calibration (probe placed in hot water of a known temperature) shows it to be accurate. 
     
  2. Good morning and welcome to SMF, be interesting to see your results

    Gary S
     

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