So far, the two thermometers have been within 2-5 degrees of each other, keeping in mind that the probes are stuck in different places in my butt.
This is the first boneless butt I have done in the Smokette. My wife picked up the meat at a local Publix yesterday. It had a label that it was a new type of all natural pork that they are selling?
As I sit typing this in the loft of my little townhouse, the remote sensor is reading 162 and when last I went downstairs, the Polder was at 165- so I think I am in the plateau phase of this cook at 5 hours so far. I need to get a handle on the reliability of the Nu-Temp vs the Polder which I am used to using. It does not seem like it has a problem sensing the temp changes up here. Now, it's a matter of building trust in the new gadget.
My plan is to take it out of the CS when the Polder temp reaches about 195 degrees and let it sit foiled in a cooler until pulling time.
Sure smells good.
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