A Comment on Temperature Measurement

[sparkyv]

I find it interesting that often, folks get a new/different temperature device and compare its performance to those of the PB. The assumption is that the new device is “correct". The better way to make this comparison is to use a calibrated device; one that has been calibrated with a NIST standard and verified is reading properly and hasn’t drifted since its calibration. No trivial matter. Otherwise, one doesn’t really know which device is the one that is “right”…like the guy that wears two watches.

Stepping off of my soapbox now.

 

[Jimsmokes]

Easy enough to check. Bucket of ice water and pot of boiling water. Water boils at 210 where I'm at.

 

[drinkoj]

Easy enough to check. Bucket of ice water and pot of boiling water. Water boils at 210 where I'm at.

I hadn't thought of the boiled water checking method. Thanks.

 

[sparkyv]

Yup, ice water or boiling water are good verifications that it's working. Not enough to definitively say that the device is working properly within a broader range. Thermocouples are great devices, and I use them to guide me through the cook, but in the end, probe tenderness is my true test for doneness.

 

[sparkyv]

So which of these three T/Cs is "correct"?
...and yes, I took the picture of the temps before opening the lid.

 

[Ol' Smokey]

I would question the difference between 2 and 3. Then when you have a probe you can trust, get it as close as possible to probe 1 to verify its accuracy.....




Or, do as i do, set your meat on the grill, go by what your probes in the meat say, let probe 1 control the grill, and judge for yourself when its done....


But ive been called a neanderthal before

 

[Ol' Smokey]

Im just very thankful for a grill that feeds and regulates itself that i feel spoiled. It dont get any simpler than a pellet grill, yet everyone has to get so much technology involved that it gets complicated. Grilling food is a hands on, pay attention endevor. Pellet grills make that easier than ever, yet technology and people make it crazy complicated....



Just my 2 cents that wasnt asked for, but technology allowed me to shove it into your face....sorry

 

[Ol' Smokey]

Sparky, that seriously wasnt an attack or jab at you. Sorry if it came across that way. Im just so baffled by the energy expended by people because their grill wont start when they hit a thing on their phone. Or they cant adjust the temp on their grill because it wont talk to wifi. I remember when gas grills were for the rich. Everyone else had charcoal, which the rich concidered dirty and below them. Then propane grills became common place. You still had to watch them and actually pay attention. Then we got offset grills and smokers, both of which needed constant attention. Then pellet grills. For me, the holy grail. I for one enjoy my old school webber charcoal grill, my propane grill and my pellet grill. I like cooking on each one for different reasons. Charcoal is old school and nothing can match the flavor off that grill, but it is the most labor intensive. Gas produces a finished product quickly, but at the expense of true grilling flavor. Pellet grills combines the quickness of gas with the flavor of charcoal. Like i said, im a Neanderthal, but i let a little technoligy into my life.....



Sorry for the ramble. Happy grilling/smoking.

 

[sparkyv]

Nope, no intent of a jab was taken.
In my posts, I'm just having some fun at the overcomplication! I'm also the Neanderthal type that judges doneness by internal temperature, looks, feel, and probe tenderness, the grill temps be damned!


I still enjoy cooking on my charcoal Weber grill, too, but the pellet smoker is indeed a fancy "luxury" device that I really enjoy and appreciate. However, it's not my holy grail (yet) as I've yet to get the same level of pleasing results vs. charcoal/wood, but this endeavor is what makes my relatively inexpensive baby Lexington so much fun!