Got a brisket in the WSM. I noticed my meat temp had only gone up 1 degreee the first hour. I checked and the probe was unplugged from the transmitter. I plugged it back and the meat temp read 150+. No way - not in the first hour. So I moved the probe in the meat. Same result. Checked calibaration on another probe and plugged it in. Same result 150+. What's the deal. I know the meat is not at that temp. What could it be? Could it be probe placement?
HELP!
Ole Smokey
HELP!
Ole Smokey