Riku Naskali
TVWBB Member
Hi,
On my UDS pit temp affects also food probe temps. I'm not sure if it's only a problem with somewhat thin cuts of meat like brisket flats and salmon. I don't think it happens too much with pork butts or other thicker cuts.
I'll post a graph when I'll get home, but it's very clear looking at some temp spikes / drops that the food probes really do the same spikes / drops as my pit.
Has anyone else noticed this? And are there any fixes? Probes have been correctly seated and are fully stuck in the meat. For example now I've had my pit temp drop from 275 to 250 (lid off caused temp spike) and my brisket flat has dropped from 209 to 204. I'm using Maverick high heat probes.
On my UDS pit temp affects also food probe temps. I'm not sure if it's only a problem with somewhat thin cuts of meat like brisket flats and salmon. I don't think it happens too much with pork butts or other thicker cuts.
I'll post a graph when I'll get home, but it's very clear looking at some temp spikes / drops that the food probes really do the same spikes / drops as my pit.
Has anyone else noticed this? And are there any fixes? Probes have been correctly seated and are fully stuck in the meat. For example now I've had my pit temp drop from 275 to 250 (lid off caused temp spike) and my brisket flat has dropped from 209 to 204. I'm using Maverick high heat probes.