Using Digital Thermometer...

[Paul A. Kaiser]

Well it's been 72 hrs since I purchased my smoker (offset firebox type) and I picked up a Weber Style digital remote thermometer this afternoon. I used it for my first "real cook" of country style ribs and I was not at all pleased with the performance.

As soon as I stuck it in the temp jumped to over 100 and went up a few degrees every five minutes. I tried readjusting it to see if I had put it too close to the grill surface and it dropped by a few degrees but overall within about 1.5 hrs the temp alarm had already went off and it was at 170! Where did I go wrong? It wasn't completely inserted into the meat, should it have been?

Has anyone else purchased this unit?

Any advice would be welcomed.

Thanks,
Paul

 

[R.D. Harles]

I don't have that particular unit but I would suggest getting a pot of water boiling on your stove and dip the probe in there. It should be around 212 or so.
At least you will know if you are in the ballpark.
If not, you got a bad one and take/send it back.

 

[John L]

I think another TVWB member suggested probing a glassfull of icecubes, should come out at around 32 degrees, go figger.

 

[J Pruitt]

You can put it into an ice bath and boiling water to check the thermometer's accuracy over a large temperature range if you want.

However, in bbq, you're usually checking temperatures near 200 degrees. Therefore, you should calibrate your thermometer to the 212 boiling point instead of the 32 degree freezing point...

 

[Paul A. Kaiser]

Thanks for all the great advise. I'll try both ways tomorrow afternoon!

Paul