Sorry if this is covered somewhere in the post. Is there a general approximation of the ratio for temp between the door therm and the internal meat temp? I have yet to go find and buy an internal therm. Thanks for any info.
yep.internal temp probe for you.
No. There is no way to judge the internal meat temperature, based on the door temperature gauge. The best you can do is go by time and cabinet temperature, and then check the meat temperature with an instant read thermometer.
when my polder digi them puked and i had an old dial therm that i poked into the beast so i could see the dial thru the top vent... the smoke part of the cook was over so its didnt trun brown... i could see the internal so all was ok...
then i got a new maverick digi therm and its been ok 2 years now...
you gotta eat...
owrstrich
don't know if anyone saw this in the manual BUT they say you can wrap a damp cloth around the door probe and it'll give you a good idea of the meat temp. That being said, I've never done, probably never will. I go by the eye then a instant read....along w/keeping to temp and time guidelines for what I'm cooking.
While it is my impression that the door therms are accurate, be aware that there appears to be a temp gradient from bottom to top and front to back. That's why it is a good idea to monitor elsewhere, esp internally.
Quote from: BillyG on October 31, 2006, 04:03:56 PM
don't know if anyone saw this in the manual BUT they say you can wrap a damp cloth around the door probe and it'll give you a good idea of the meat temp. That being said, I've never done, probably never will. I go by the eye then a instant read....along w/keeping to temp and time guidelines for what I'm cooking.
If you are smoking/cooking various meats at the same time, that have a variety of thicknesses and densities, the internal temperatures are going to be much different at any given time. Even if you have one large piece, I can't see how that procedure would be accurate. It would probably be accurate to find out what the surface temperature of the meat is. I've never seen those instructions, but if I did I would not follow them.