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Ok, to make a long story short, I had a problem last week on a practice cook. The remote therm I used to monitor pit term read 65 degree high beginning at about 150 degrees as I measured it then and now against 3 other therms in water. So when I thought the pit temp was 260 it was 65 degrees lower. The meat never was in danger as those therms were good and the break point was high. But resulted in a long cook to recover.
This was an unusual problem as the therm read true at weather temp, but the transmitter sent higher beginning around 150 degrees. Most annoying. M.A.