Question for you.
When you use a digital probe inserted in your protein were do you run it from? What I mean is do you run it through the vent, or the door? I hope this makes sense. :-[
Quote from: Brad Stab on November 04, 2009, 09:09:04 AM
Question for you.
When you use a digital probe inserted in your protein were do you run it from? What I mean is do you run it through the vent, or the door? I hope this makes sense. :-[
Through the door. The seal is still plenty tight around it.
The probe for my temperature controller is snaked through the vent, however. (just easier that way)
Ditto here...through the door.
C
Many thanks,
Brad
I go through the vent. I am sure the answers above are good methods and may make it easier to remove or change baskets if you have the probe on an item at the bottom and others cooking up top.
Good luck and slow smoking.
Pachanga
Door, vent... I've done it both ways.
If there is a lot of meat in the smoker, the door is easier, when rotating racks, etc.
I go through the door
I also go through the door.
Ok, Door/Vent it is :)
Thank you,
Brad
I go through the vent. For most meats I generally don't insert the probe until the last stages of cooking. That way if you need to rotate you don't have to deal with the probe.
Habs,
That is a better explanation than I gave. The probes do not go in until the last so I have never been bothered by the wires hanging down front. I have also run the wires behind the racks. That makes for a clean front. I normally plan on the bottom rack coming out first. This is one of those things that is not set in concrete and can be changed even in mid smoke. One of the best investments I have made is in non porous silicon mitts. I use them to protect what is left of my scared hands when moving probes and pulling racks or meat. They wash easily and are multitaskers.
Good luck and slow smoking.
Pachanga
Thank you all, inserting the probe later in the process makes sense on multiple levels. Least of which of lose of juices.
Is there a certain kind to buy? i have bought the 6 rack digital but would like to get a probe for IT instead of opening the door all the time to check it?
I would suggest the Maverick -73.
It is a dual probe, one for an accurate cabinet temp, one for meat IT
And if you leave the probe alone, you don't lose that much juice.
I use the following maverick which appears to be the same as CRG.
http://www.amazon.com/Maverick-RediChek-Remote-Wireless-Thermometer/dp/B0000DIU49
I am not thrilled with some of the features and setup but it works fine and has for three or four years of intense smoking. It is not user friendly in my opinion. I also use a backup digital just to make sure. There are instructions for modification on the Bradley recipe site for longer remote distances.
I check all probes in boiling water and ambient temperature for accuracy prior to each smoke. Just immerse the tip of the probe in the water. Do not dunk up to the wire or you will be purchasing a new probe.
Pachanga
I would also recmmend the Maverick duel probe. It is great and I have had no problems with it. The only minor drwback on the ET 73 is havin to take every thing off the transmiter in order to turn it on and off. Wish they had that button on the outside.
HR
Hopeful,
My sentiments exactly. The temperature alarm setting for the chamber probe and food probe is also not user friendly.
That said, mine works fine and it has been abused. I do not know of any other company making a similar unit.
Good luck and slow smoking,
Pachanga
Ditto both HR and Pachanga. I finally left the battery cover off of the transmitter (actually, it broke off), so it is a bit easier to power on now.
Quote from: squirtthecat on November 06, 2009, 06:11:01 AM
Ditto both HR and Pachanga. I finally left the battery cover off of the transmitter (actually, it broke off), so it is a bit easier to power on now.
Ditto with all the above. I now have magnets glued on the back of the transmitter and leave the back off then just stick it to the smoker
Quote from: Hopefull Romantic on November 06, 2009, 01:12:29 AM
I would also recmmend the Maverick duel probe. It is great and I have had no problems with it. The only minor drwback on the ET 73 is havin to take every thing off the transmiter in order to turn it on and off. Wish they had that button on the outside.
HR
I found this on youtube.com
http://www.youtube.com/watch?v=tBk5rUGQ4xU
Hope this helps
Door
I just got my maverick ET-73 today works great my question is on the digital smoker the temp shown on there varies about 20 deg off what the probe says is it safe to assume the prob is giving a more accurate reading??
Rick
The difference is usually due to the position of the probe compared to the sensor for the digital. The probe will probably tell you closer to what your meat is experiencing.
My experience is in agreement with Tiny Tim. I usually place my maverick near the door on the lowest rack with the meat. At this position, the Bradley is usually 20 degrees higher. Even with a heat deflector, this makes sense. The Bradley heating unit is in the back in line with the Bradley sensor. Heat is going to rise in a path of least resistance. I check my probes against ambient temperature and tips immersed in boiling water prior to a smoke.
I would rely on the maverick.
Good luck and slow smoking,
Pachanga
I would also rely on the Maverick.
HR
eh Im a newbie I put a chick in there to smoke and i was like why isnt the heat coming up lol forgot to replug the heater element back in that whay i had the deg change ???
You put a chick in where?????????????????????
HR
I put my wired probe in the meat before placing it into the OBS. I don't bother actually hooking it up to the display until I think we're cookin'. If I see any smoke coming out of the door seal where the wire comes out, it's time to open the vent more.