My new smokette will be here today. I have a quick question . I placed the probe in boiling water and it went to 206 and would not go any higher. Is that close enough? Don't want to ruin my first smoke with a bad probe.
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Have you tried placing the probe in ice water to see if it's a consistant six degrees off? Also, what is your elevation in Elizabethtown? Water boils at a lower temperature above 3,000 feet.
E town isn't high enough to be concerned about.
Like CT says,check your high and low to see if they are consistent.
If so ,just remember that.
If it is a problem,Taylor has a fine warranty.
Like CT says,check your high and low to see if they are consistent.
If so ,just remember that.
If it is a problem,Taylor has a fine warranty.
ok ok..what did I miss. I have a new taylor also.... does it need to be calibrated or what are yall talking about?
david
david
Most folks ,before each cook,check the accuracy of their therms by boiling point of water at 212� and ice water temp of 32�.
The remotes also have batteries,which can die.
I use mine so much,that when I plug the wire into the unit,I watch it go to room temp.
I am usually using at least a couple,so they sorta crosscheck each other.
Hope this helps a little.
The remotes also have batteries,which can die.
I use mine so much,that when I plug the wire into the unit,I watch it go to room temp.
I am usually using at least a couple,so they sorta crosscheck each other.
Hope this helps a little.
The key is to know what temp your probe is reading. If it's off like Max's, then he needs to adjust when he pulls by adding 6 degrees.
Probe reads 190 for brisket, but the real temp is 6 degrees less. He should pull at 196 to get the 190.
The challenge, is like Tom said, to test both ranges to see if it's consistent. Boiling might be 211 or 210. Ice Water, won't be 32, it might be 34 to 36.
I have a Thermapen which is accurate to +/- 1 degree and I stick that in the water.
I take a piece of tape and put it on each of my probes telling me if I need to add or subtract from the reading.
Hope that explains.
Russ
Probe reads 190 for brisket, but the real temp is 6 degrees less. He should pull at 196 to get the 190.
The challenge, is like Tom said, to test both ranges to see if it's consistent. Boiling might be 211 or 210. Ice Water, won't be 32, it might be 34 to 36.
I have a Thermapen which is accurate to +/- 1 degree and I stick that in the water.
I take a piece of tape and put it on each of my probes telling me if I need to add or subtract from the reading.
Hope that explains.
Russ
Checked the ice water and temp around 33-35 degrees. Just have to watch it and see what happens. Still have a lot to learn. Thanks for all the replys. Will post my results of the butt this weekend.