MH Brown
TVWBB Fan
So I have a new Stoker system sitting on the shelf in my garage ready to use this weekend. I'm pretty confident in the setup except for the placement of the pit probe.
I had a comp last weekend and used my ET-73s which worked great...until I put the meat on. Then the temps were off about 30° (low).
I placed the probes underneath the top rack in the middle so as not to touch the food above or below.
The clearance was good and the probes were not touching anything but the temp was off the whole time.
I really would rather not run into this issue with the Stoker considering the cost.
I'm hoping Vincent or someone who uses these regularly (especially in a comp environment) can help in placement suggestions for the best results.
Bear in mind I haven't even tried but I thought I'd save myself the trouble.
I had a comp last weekend and used my ET-73s which worked great...until I put the meat on. Then the temps were off about 30° (low).
I placed the probes underneath the top rack in the middle so as not to touch the food above or below.
The clearance was good and the probes were not touching anything but the temp was off the whole time.
I really would rather not run into this issue with the Stoker considering the cost.
I'm hoping Vincent or someone who uses these regularly (especially in a comp environment) can help in placement suggestions for the best results.
Bear in mind I haven't even tried but I thought I'd save myself the trouble.