Just threw up a beef rib on the kamado joe and the thermoworks tx-1001x-op is reading crazy temperatures (170 degrees and rising). I tried 3 different probes (1 of them brand new out of the package). I tried multiple probe #s (both on the heatermeter itself, as well as on the rododamper3 and they are all reading wrong temps (the other one was reading something like 80 degrees which is also not right). The meat probe temps are also jumping up and down 1 degree+ every second if that helps diagnose at all.
It worked fine the last time i used it a couple months ago.
Some possible causes?
1) its really cold outside right now (0 degrees F, not sure if that matters)
2) i had both the heatermeter and probe stored outside in a storage bin. It's covered (and the items were inside a small box inside the storage bin) but wasnt sure if prolonged exposure to the cold weather would cause any issues.
EDIT: i took the brand new probe which was reading 196degrees and plugged in into the 3 different ports. all reported the same temperature. Also when i removed the probes and left them outside, they all almost immediately dropped to 0F, which is about the temperature outside. I guess there is a very small possibility somehow my meat is at 196degrees after 30 minutes, but that seems unlikely
The pit probe is reading 225 with the dome thermostat reading slightly higher so its not like it's been cooking any any temp where the middle could somehow actually be at 196....
EDIT2: i thermapened it and it was not surprisingly not actually at 196. read 80 degrees.
EDIT3: 1 more thing to add. so the meat thermometer has been sitting in there since the cook but I hadnt plugged it in. I was curious what it was reading, so I plugged it back. Started reading ~160degrees (a bit high, probed at 142 and 150 in different spot using the thermapen), but rose over the next 5 minutes until it got stable at 210. It seems weird that even after sitting in the meat for 3 hours, it would start at one temp, and continue to go up before settling. I'm not really sure what that means or if it helps diagnosing the problem, but figured I'd call it out in case its useful.
It worked fine the last time i used it a couple months ago.
Some possible causes?
1) its really cold outside right now (0 degrees F, not sure if that matters)
2) i had both the heatermeter and probe stored outside in a storage bin. It's covered (and the items were inside a small box inside the storage bin) but wasnt sure if prolonged exposure to the cold weather would cause any issues.
EDIT: i took the brand new probe which was reading 196degrees and plugged in into the 3 different ports. all reported the same temperature. Also when i removed the probes and left them outside, they all almost immediately dropped to 0F, which is about the temperature outside. I guess there is a very small possibility somehow my meat is at 196degrees after 30 minutes, but that seems unlikely
The pit probe is reading 225 with the dome thermostat reading slightly higher so its not like it's been cooking any any temp where the middle could somehow actually be at 196....EDIT2: i thermapened it and it was not surprisingly not actually at 196. read 80 degrees.
EDIT3: 1 more thing to add. so the meat thermometer has been sitting in there since the cook but I hadnt plugged it in. I was curious what it was reading, so I plugged it back. Started reading ~160degrees (a bit high, probed at 142 and 150 in different spot using the thermapen), but rose over the next 5 minutes until it got stable at 210. It seems weird that even after sitting in the meat for 3 hours, it would start at one temp, and continue to go up before settling. I'm not really sure what that means or if it helps diagnosing the problem, but figured I'd call it out in case its useful.
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