Frozen meat and probe

I left the probe out of the smoker for a few hours, then plugged it back in. It started about 115 degress and is slowly increasing...just like normal. So, I guess the meat must be at some minimum temp for the probe to work. Just thought it was interesting and possibly useful for anyone considering putting frozen meat in their smoker.

I will see what I can find out about this ...

JB, I think the word you're looking for is "slathered in mustard".

I kind of like the work "musturded"...has a catchy ring to it!

I had the exact same problem on several occasions: the meat was still partially frozen and the probe wouldn't register. Once it cooked for a while and the internal temperature rose to around 40 degrees, everything worked as usual.

Why you guys are starting with frozen meat is beyond me, but hey, lots of methods are beyond me

If you MUST, then just wait about two hours for the meat to thaw inside the smoker then insert the probe. They are delicate instruments, I wouldn't force them, ever.

Yep,we cook enough in the rain,etc,we just put the probe in the big meats in the morning.

Not to say,I haven't had to get a couple frozen butts out of the freezer later than I should have.

I guess the fact that the AQ has the capability,I'd want to see if it was working?

Well, cooking frozen or partially frozen meat happens. Poor planning, unexpected visitors, or whatever. It happens. If it is frozen pretty solid, drill a hole in the shoulder with an electric drill using a bit that is slightly smaller than the probe. Dip the probe in hot water and insert it in the hole. Needless to say, this is best done when no one is watching. Especially children, wives, or mothers. You know the drill. Anyway, it works. Don't ask how I know.

By the way, if you buy extra shoulders when they are on sale, or get the Costco 2 pack that looks like a giant butt, here is what to do if you don't want to cook both butts. Rub down the second butt with whatever technique you usually use. Mustard followed by a simple rub works well. Freeze it with the rub on. Then, when you need to smoke something in a hurry, pop it out of the freezer, drill a hole in it for the thermometer and put it in the smoker. Smoking it frozen only adds an hour or two to the cooking time. Hard to believe but true. It is impossible to get rub to stick to a frozen butt.

Ok back in my hole. It works, honest. - Duffey

Just my opinion here but I would seriously attempt to "sanitize" any drill bit before penetrating the meat.

When meat temp is below 40* (such as when taken directly out of frig & put into smoker), my Amerique probe will not register correctly. Once the meat gets above that magic 40* temp, then all works fine. So when initially setting the Amerique for a cook, after setting the cooking & probe temps, just also program in some time as well. The unit will first start cooking in the time mode and once the meat gets above the 40* mark it will switch over to probe mode for the remainder of the cook.

Yes I have found exactly the same thing as Nodrog, it will automatically switch over to temp mode from time when the probe gets above 40f.