A friend gave me his Smokette; it's about 10 years old. The temp probe monitoring stops at 199F; he told me it always worked this way. Does anyone know if there is an updated controller that 'fixes' this? Meats usually need a bit higher temp!
Replies sorted oldest to newest
According to the CS specs, the original Smokette (SM-009) has a temp range up to 250 deg F. So if the probe won't go above 199, there is obviously a problem. Worth a call to CS customer service, the best in the business They will help you diagnose the problem and find a fix. Might be as simple as a new probe.
The meat probe on our units is set up to read between 50 and 200 degrees and goes into over temp at 199.
electrotech posted:The meat probe on our units is set up to read between 50 and 200 degrees and goes into over temp at 199.
Thanks for the response! Am I missing something -- because many recipes call for meat to be smoked to ~205F.
I used the toothpick probe method. That is use a toothpick and poke it into thickest part of meat and it goes into meat like going into butter, it is done. Hasn't fail me yet. If not done try in an hour to see if done, repeat until done.
gque posted:I used the toothpick probe method. That is use a toothpick and poke it into thickest part of meat and it goes into meat like going into butter, it is done. Hasn't fail me yet. If not done try in an hour to see if done, repeat until done.
I can open the door and stick a Thermapen in as well, but I'm trying to avoid opening the door 
After years of cooking certain items you can start probing meat after a certain hour. Like when I do ribs it averages 4.5 hrs to 5 hrs, then I would prove it after 4.5 hrs. On briskets I put it in oven in the evening and check it around noon.
In most cases when your probe reads 200 deg and you pull it the meat will gain another 5 deg during the rest.
