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Reply to "Original Amerique meat sensor is bad"

I agree that the only real advantage of the CS probe on the SM066 is the ability to trip the smoker over to 140 degree "holding" when the set temp is reached. However, it has been repeated here that the SM066 is so well thermally insulated that it takes a long time for the smoker temp to decrease so that even if the set temp reduces to 140, your product will continue to cook maybe longer than you want. This is a question only each user can decide - are you not going to be around when the set temp is reached (e.g., in bed for an overnight cook or at work), enough times to care? Are you willing to take the extra cooking until the smoker actually gets down in temp to 140? I haven't had to answer these yet but I will when (not if) my probe dies. I've actually used this feature only once, on  brisket, when the extra cook time really didn't matter.

Last edited by jay1924
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