Nathan Cole
New member
Hi everyone,
All the discussion here convinced me to get a Stoker, which I was first able to test out yesterday. In short, I love it.
Is it normal for the readings from the pit probe and the built-in lid thermometer to be very different, even 50 degrees apart?
I had the Stoker's probe clipped onto the center of the top grate, about an inch above, not touching either food or metal, and it was giving me my target temp of 300 for a chicken cook. Meanwhile, the built-in lid temperature was about 225, rising to 255 by the end of the cook. Meanwhile, the Stoker probe reported a pretty constant 300.
I checked both of these in some boiling water afterward, and they both seem fine. What could be going on?
The chicken came out great by the way, except that it took closer to 90 minutes than the 60 I was expecting for one butterflied chicken.
Thanks,
Nathan
All the discussion here convinced me to get a Stoker, which I was first able to test out yesterday. In short, I love it.
Is it normal for the readings from the pit probe and the built-in lid thermometer to be very different, even 50 degrees apart?
I had the Stoker's probe clipped onto the center of the top grate, about an inch above, not touching either food or metal, and it was giving me my target temp of 300 for a chicken cook. Meanwhile, the built-in lid temperature was about 225, rising to 255 by the end of the cook. Meanwhile, the Stoker probe reported a pretty constant 300.
I checked both of these in some boiling water afterward, and they both seem fine. What could be going on?
The chicken came out great by the way, except that it took closer to 90 minutes than the 60 I was expecting for one butterflied chicken.
Thanks,
Nathan