Is this normal? PID TEMP vs. Cabinet temp gauge.

[Mach1]

I have a brisket on the 2nd from the bottom rack(first time smoking in my OBS) I have the temp probe just below the brisket, the temp in my PID says it's at 225* the temp on the cabinet shows 160*, is this because the meat is blocking most the heat from getting to the gauge on the door? Or is something wrong?

[Mr Walleye]

Mach1

You are correct. The meat is giving off moisture and cooling the temp above it. The most important thing is you are controlling the temp the meat is exposed to, which you are. Later in the cook you will notice the temps start to become closer, although the door gauge temps are notoriously not 100% accurate.

Good luck,

Mike

[GusRobin]

the door gauge temps are notoriously not 100% accurate.

I fact I removed mine and plugged the hole with a bolt and washer since it got in the way when putting a lot of meat in the smoker.