Temp holding low

[Lucasiowa76]

I am smoking st. louis style ribs and have the temp gauge of my #1 at 235.  I have a ThermoPro Dual Probe wireless thermometer that I am using.  I placed the thermometer probe on a clip at the back of the smoker near the smoker sensor.  All three racks are covered with the ribs, but not stacked on each other.  After 3 hrs the thermometer is holding at 186.  Could this be because of the amount of meat I have in the smoker? Could it be my thermometer?  This is my first attempt at using the thermometer.  I also have a small can of water (the can is have the size of a soup can and is only half full of water) on the floor of the smoker next to the smoke box.

Thanks for the help.

 

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[DivotMaker]

Adam, are your ribs done now?  If so, how long did they take?

[Lucasiowa76]

Yep, I checked them at the 5 hrs mark and they were done.  I will post a full review of my results shortly.  I can definitely say that your consistent advice of trusting the smoker to do it's job what I needed to do. 

[DivotMaker]

Adam, I've learned that if the smoker finishes meat in what should be a "reasonable" time, it's working fine.  You'll be amazed at what different readings you can get, just from probe placement!  I stopped probing for box temp after the first time I had the experience you described here!

[bhammars]

Do you recall what the internal temp of the smoker was after 5 hours when you pulled the ribs out?  I seem to be having a similar issue.  Also, what quantity of did you have in the smoker?