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Guest
Guest
I just learned a very valuable lesson. I just started cooking a prok butt on my WSM. Like I have done before, I placed a remote temperature probe through a potato (no e on that word Mr. Quayle)and put it next to the meat so I can monitor the grill temperature. About 15 minutes later I was getting a reading on the remote thermometer of only 190 degrees. I was rather puzzled as I had a big bed of fresh grey Kingsford briquettes burning away. The temp at the top of the dome was 325 only 15 minutes before when I put the butt on! I opened the bottom vents to get the temp up but it didn't help much. Well I finally figured it out. I removed the dome and discovered that when I had replaced the dome after putting the meat on, the potato rotated and the end of the probe was touching the meat. This was cooling the probe and giving me a false reading! I moved the potato and the temperature shot up to 250 degrees! I shut down the vents and the temp came back down to 230 degrees. That's one thing I won't froget to check from now on. My first rookie mistake, oh well, live and learn