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WNC - BBQ
Member
USA
774 Posts |
 Posted - 06/30/2012 : 17:33:54
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My last few cooks... something was off. Come to find out I had been power cooking. My temp pit gauges were reading + 15 degrees. The problem is they can not be calibrated just replaced. Which leads to the question - What is the average life span of a temp gauge?
HART'S BBQ
CreekSide Smokers
Harvey - Pit Boss
" BBQ RESPONSIBLY "
League of BBQ Bushwhackers
Swannanoa Valley, NC |
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BigOrangeSmoker
Member
USA
5262 Posts |
Posted - 06/30/2012 : 21:46:38
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DEPENDS ON THE GUAGE...IFN ITS ONE OF THOSE ELCHEAPO'S PROBABLY 6 MONTHS BUT A GOOD ONE WILL LAST A LIFE TIME...YOU MIGHT CLEAN THE PROBE AND FIND THAT IT HELPS.WHAT WAS YOU COMPARING THE PROBE TO
Off The Sauce Cookers
Stump Monster Ordered
Stump Stretch
Orange Nation
Huntsville,Alabama
Eat A Pig Save A Farmer
philwhite@knology.net |
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WNC - BBQ
Member
USA
774 Posts |
Posted - 07/02/2012 : 17:19:36
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Sorry for the delay BOS. The gauges I have are Tru Temp, I ran a maverick system to compare the temps. The probe was placed as close to the pit gauge, not touching any metal. I have contacted Tru Temp in the past for the best way to clean them. When towing my cooker I take them out and when not in use they get stored in the cabinet.
HART'S BBQ
CreekSide Smokers
Harvey - Pit Boss
" BBQ RESPONSIBLY "
League of BBQ Bushwhackers
Swannanoa Valley, NC |
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BigOrangeSmoker
Member
USA
5262 Posts |
Posted - 07/02/2012 : 18:07:17
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DID YOU NOTICE ANY DIFFERENCE IN THE COOK TIMES WITH THE MEATmYSELF ID TRUST A TRL-TRU OVER A MAVERICK.AS FAR AS CLEANING I JUST TAKE A PIECE OF STEEL WOOL AND WHILE PIT IS STILL HOT I GIVE A GOOD SCRUB DOWN.HOPE YOU GET IT FIGURED OUT.BEINGS THAT YOU REMOVE IT...NEXT TIME CHECK IT IN BOILING WATER 212* IS IDEAL
Off The Sauce Cookers
Stump Monster Ordered
Stump Stretch
Orange Nation
Huntsville,Alabama
Eat A Pig Save A Farmer
philwhite@knology.net |
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WNC - BBQ
Member
USA
774 Posts |
Posted - 07/04/2012 : 08:20:55
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Thanks for the info BOS. I did noticed that cook times were quicker. That's what lead me to start checking on possible problems.
HART'S BBQ
CreekSide Smokers
Harvey - Pit Boss
" BBQ RESPONSIBLY "
League of BBQ Bushwhackers
Swannanoa Valley, NC |
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Chas
Member
872 Posts |
Posted - 07/05/2012 : 14:58:58
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Hart
I get to Swannanoa about 5 time each year. I build pits I have had a temp on mine for 8 years with no problem. Mt temp cost about $50.00. |
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CarolinaQue
Member
USA
3687 Posts |
Posted - 07/18/2012 : 05:54:30
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I've had the cheap CharBroil replacement ones on my pit for 6 or 7 years with out a problem. I think I paid $7 or $8 a piece for them.
I'm confused as to how 15 degerees difference is causing your food to cook that much faster though? That seems to be a very minor raise in temp. I could see a difference of 25 degrees such as cooking at 275* when you thought you were cooking at 250*, but only 15* making a big difference, I just don't see it.
Could it be the summer heat and sun beating down on the smoker making the difference? I have noticed that things cook a little differently depending on the time of year that I'm cooking. I attribute this to be the outside weather difference. Heat of the ambiant air, humidity level, that sort of stuff.
As far as testing gauges, I find that an ice bath works better than boiling water. Fill an 8 out glass with crushed ice to an inch from the top. Fill with cold water, stir and let it sit for 5 minutes. Stick the probe in and move it around for a few seconds and see where the needle settles. It should read 32*.
Tim
"What you achieve, or fail to achieve is only decided by YOU"!!! |
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WNC - BBQ
Member
USA
774 Posts |
Posted - 07/20/2012 : 17:57:46
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Thanks for the info Tim. To answer... how is 15 degrees a problem It is when you wrap the meat in foil to finish the cook. If you cook at 250..your cooker is running 265 with out knowing it. The cook time will be faster than normal if you go by your standard wrap temp range and cook times. On some meats it is forgiving and on others you have bbq mush. As for a ice bath test that works... the only problem the gauges I use do not go below 100 degrees.
HART'S BBQ
CreekSide Smokers
Harvey - Pit Boss
" BBQ RESPONSIBLY "
League of BBQ Bushwhackers
Swannanoa Valley, NC |
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Ken Fluker
Member
USA
1947 Posts |
Posted - 07/23/2012 : 21:47:01
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I have heard of alot of probes such as the Mavericks going bad. Maybe you have a faulty probe that you are checking with. I have 2 nu-temp probes that i need to replace right now.
Ez-Duz-It
FBA/KCBS/MIM/MBN/GBA
"Off The Sauce Cookers"
Phil White and Ken Fluker
Customized Candy Apple Red 5 rack Stumps Stretch/w Cyber Q
Stumps Elite
Lower Alabama & part time Waynesboro, Ga.
"Loyal Order of Thin Blue Smoke" |
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When to replace temp pit gauges?
