Found that when I put my probe on the edge it reads about 20 degrees hotter than closer to the middle. This presents problems when doing brisket on the 18.5 WSM. To close to the meat and I get a low reading but on the edge it registers hot. I use 2 temp probes. One for the Auber temp controller and another for remote monitor Maverick 732. would like them to be relatively close to each other.
Where do ya'll put your probes? Could it be hung under the meat with some kind of shield to keep the drippings off? Suggestions?
Thanks
Steve
Where do ya'll put your probes? Could it be hung under the meat with some kind of shield to keep the drippings off? Suggestions?
Thanks
Steve