jvargas
Is lookin for wood to cook with.
I read a lot of you guys know that the areas of your pit are different temps, I am wanting to check the internal temp difference from top to bottom in my vertical smoker. What or how do you guys do it?
Pit Internal Temp Difference
- Thread starter jvargas
- Start date
Edonis13
Knows what a fatty is.
I use my Maverick ET-732 and ET-733 and place the probes where I want to check the temperatures.
toad350
Is lookin for wood to cook with.
I have 3 digital thermos. Put them at different spots. Wait at least an hour to make sure everything stabilizes then take a look.
Bludawg
somebody shut me the fark up.
2 5.00 oven thermos & some whomp'em bisketets
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If you need to know the specific temp difference, then use a few thermometers. If you are just trying to find the hot or cool spots, use tube biscuits or bacon. Put biscuits or bacon at the different levels and front, middle and back and let them cook. When you look later you'll see some that are done more or less than the others.
Texan79423
Take a breath!
I agree with Bludawg use those oven thermometers. One my new offset the temp is almost equal across the grates, end to end. My mounted Tru-tell sits 3 inches above grate height and reads 35-40 degrees higher that grate temp measured with oven thermometer and my maverick 733. The upper rack stays 50 degrees higher.
Texan79423
Take a breath!
It is important to know what your cooking temps are and where possible hot spots are. But in the real world you get spikes and heat loss when adding wood, spritzing, basting, just about every time you open the pit.
The meat is done when it's done regardless of our estimated time and temp
The meat is done when it's done regardless of our estimated time and temp
markdtn
is one Smokin' Farker
I did this.
http://www.bbq-brethren.com/forum/showthread.php?t=197039
I borrowed a thermocouple reader and bought 10 thermocouples on Ebay. I want to do this again sometime and put more in the main chamber to map it.
http://www.bbq-brethren.com/forum/showthread.php?t=197039
I borrowed a thermocouple reader and bought 10 thermocouples on Ebay. I want to do this again sometime and put more in the main chamber to map it.
BBQ Freak
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if you do not have a multi-port thermometer then cooking a cheap can of biscuits will show you the hot and cold spots .
cats49er
is Blowin Smoke!
Then you eat the biscuits.
THoey1963
somebody shut me the fark up.
Well, with the first fatty that you christen the pit with.
BBQ Freak
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only the cooked ones that are done :biggrin1:
