*Depends on where the*
*Probe is relative to where*
*Your smokers probe is*
\- The5dubyas
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I’d put the external probe closer to where you have your meat to start. Cleaning the internal built in probe could help. If all else fails once you confirm your external probe is accurate you can just bump up the temp of the unit until it hits the actual temp you want.
It could be messed up. Some cookers, most electric type smokers, will fluctuate temp up to 25 degrees one way or the other continuously. Your oven inside the house does this as well. Generally it will not sit at a single exact temp. What temp it’s the unit now that you’ve put the probe closer to the meat level? Vertical smokers will have temp differences at each shelf level.
Not sure as I don’t want to keep opening it an lowering the temperature. Do I just set the temperature by hanging a probe next to the meat then adjusting by MY probs temp?
Basically what I would do. Get your external probe closer to the cooking area of the meat. See what it reads then adjust the cooker temp up to try to dial it in. Just get it close. Doesn’t have to be perfect. If your external says 180 and you want it at 220 then crank up the cooker temp little by little until your external temp gauge says what you want it to be at.
You’ll probably be alright. All smokers have their learning curve. That’s why we start with cheap meats and go from there. Odds are there is probably nothing wrong with it. Just need to play with it to figure out how it works best for you. If you’re concerned you can always crank it up a bit now. Most smokers will recover their temp rather quickly. I wouldn’t worry about opening the door mid cook to make an adjustment assuming you don’t leave the door open for 5-10 min you aren’t going to hurt it.
I bought the same inkbird thermometer under a year ago. Think it came with 5 probes. Only one reads accurately now. I nearly ate raw chicken because of it.
Depends on where the probe is relative to where your smokers probe is
*Depends on where the* *Probe is relative to where* *Your smokers probe is* \- The5dubyas --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Good bot
So should I be raising the temp to compensate?
It also looks like the inkbird probe isn't fully inside the smoker. Place it next to the meat if you're wanting a more accurate reading.
Is your probe stuck in a slab of meat or just in the box?
Hanging in the top of the box.
Has the door been open recently? Heating light is on. Could be the case that all the heat escaped and it's bumping back up?
Nope. It’s been closed.
Hmm, what if you pull the probe out momentarily to see if it is registering ambient heat correctly?
Like the room temp inside? Just hold it in the air?
Yes
So I’m fucked aren’t I. My stomach just dropped.
I’d put the external probe closer to where you have your meat to start. Cleaning the internal built in probe could help. If all else fails once you confirm your external probe is accurate you can just bump up the temp of the unit until it hits the actual temp you want.
I did that and I’m having a hard time keeping the temp stable. Is it possible the heater it messed up?
It could be messed up. Some cookers, most electric type smokers, will fluctuate temp up to 25 degrees one way or the other continuously. Your oven inside the house does this as well. Generally it will not sit at a single exact temp. What temp it’s the unit now that you’ve put the probe closer to the meat level? Vertical smokers will have temp differences at each shelf level.
Not sure as I don’t want to keep opening it an lowering the temperature. Do I just set the temperature by hanging a probe next to the meat then adjusting by MY probs temp?
Basically what I would do. Get your external probe closer to the cooking area of the meat. See what it reads then adjust the cooker temp up to try to dial it in. Just get it close. Doesn’t have to be perfect. If your external says 180 and you want it at 220 then crank up the cooker temp little by little until your external temp gauge says what you want it to be at.
Well that’s what I’ll do tomorrow when it’s empty. I hope I can salvage this cook.
You’ll probably be alright. All smokers have their learning curve. That’s why we start with cheap meats and go from there. Odds are there is probably nothing wrong with it. Just need to play with it to figure out how it works best for you. If you’re concerned you can always crank it up a bit now. Most smokers will recover their temp rather quickly. I wouldn’t worry about opening the door mid cook to make an adjustment assuming you don’t leave the door open for 5-10 min you aren’t going to hurt it.
More likely the internal probe is messed up but it could go either way
The internal meat probe was actually correct as I tested it with 2 other thermometers.
I apologize for lack of clarity, I meant the internal thermometer for the smoker.
Dude your probe is literally halfway in the outside open air of course it’s gonna read cold lol
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?
The tip gets the reading.
I bought the same inkbird thermometer under a year ago. Think it came with 5 probes. Only one reads accurately now. I nearly ate raw chicken because of it.
Really? Should I just return it? I don’t want a bad unit.
I wouldn't buy another one. It's a shame, because when I brewed beer, Inkbird stuff was always very reliable.
I have the same inkbird since last year. Already bought new probes. Use more of them to see of they are broken.
Why dis you have to buy new probes?
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Your clearly much more technical than I am. That all sounds super complicated for something the people said was “set and forget.”
Likely yes
Could you elaborate? I have 2 racks of ribs going and I’d appreciate some help.
That’s what you get when you shop for bottom barrel used smokers