Yesterday, I smoked a ham in my CS 025 (Smokette Elite) using both the CS meat probe and Maverick ET-733 to compare readings. When probes were inserted the ham internal temp was registering about 37 on both probes. Oven temp was set at 250. Much to my surprise, although the Maverick was showing a continual and smooth rise for internal meat temp, the CS probe was not, and when the CS meat temp display finally started rising, it maintained a displayed temp on the control panel about 40-50 degrees below what the Maverick was showing. After the smoke, I tested both CS and Maverick probes with ambient air in garage and both were reading the same so I don't think my one week old CS probe is damaged. The CS manual states that the meat probe will not register temp until the internal meat temp is 38 or higher. It appears that the CS meat probe reading throughout the entire smoke was giving a false reading because the smoke started with the meat internal temp below what the probe can read and never recovered to a normal reading even though the internal meat temp rose substantially higher than 38 degrees. Has anyone experienced this?
Edited to add: About a week ago I smoked two whole chickens in the SM025 with the chicken internal temps above 38 degrees at start. The meat probe temp readouts on control panel appeared normal and what I'd expect.
Edited again to add: As mentioned in a different forum, I probably had the CS probe close to the ham bone, therefore giving a lower reading. Did a water test comparing CS probe reading with Maverick and they were reading within a few degrees of each other.
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