Author Topic: Puzzled about internal temp  (Read 1053 times)

pelallito

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Puzzled about internal temp
« on: December 07, 2020, 09:21:52 PM »
Iíve made baby back ribs twice and gotten strange readings from my smoke alarm box probe.
Both times Iíve gotten very low temperature reading. But my mini loaf pan level went down dramatically.
I checked my number one without food in it and it was exactly where it should be. Both times I made 3 racks cut in half and spread out over three racks.
Prior to that and Iíve done salmon, a Boston butt, and brisket flats with perfectly normal temperature readings.
Why the weird temp reading?
Thanks for reading this.
Fred

Fred from MIAMI, FL. Owner of a #1.

Pork Belly

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Re: Puzzled about internal temp
« Reply #1 on: December 08, 2020, 04:36:20 PM »
It might be helpful if you told us:
The set temp
The actual "strange readings"
The actual "low reading"

When you say "normal" does that mean the SI was running at the set temp?
Brian - Michigan-NRA Life Member
"A fear of weapons is a sign of retarded sexual and emotional maturity."
- Sigmund Freud

pelallito

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Re: Puzzled about internal temp
« Reply #2 on: December 08, 2020, 05:51:32 PM »
Hi Pork Belly,
I have not messed with my rheostat as yet. If I set it to 200 the temperature swings between 250 and roughly 200. Which gives me an average temperature of 225.
Both times I did the ribs using that temperature setting the internal box temperature probe never gave me a reading above 170.
I did not use a meat probe.
As I said I checked it empty and it was on the money.
I guess Iíll just have to make more ribs and see if it happens again.
The first batch was just dry rub. The second I brined. Nobody complained about the taste, or how they were cooked.
Iím just puzzled about low temperature reading. Iíve ordered and received another temperature probe if the first was faulty.
I hope that I explained it better.
Fred from MIAMI, FL. Owner of a #1.

Lonzinomaker

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Re: Puzzled about internal temp
« Reply #3 on: December 08, 2020, 06:46:28 PM »
Empty smokers don't work the same when they have a load in them.  Try it with a meatloaf tin 1/2 full of damp sand and see what results you have.
Dave
Smokin-It #3 main smoker.
1400 Smokin Tex (same size as #2) for Snowbird time.
Smokin-It #1 for camping trips.
Big Chief with mailbox mod for cheese smoking
Blackstone 22in griddle with Bakerstone pizza oven
Spokane, WA

pelallito

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Re: Puzzled about internal temp
« Reply #4 on: December 11, 2020, 08:01:18 PM »
I will try that this weekend, or as soon as I can get some sand. Might be Monday , have lots of sand at work.
Fred from MIAMI, FL. Owner of a #1.