Smoking some brined boneless, skinless chicken breasts for sandwiches and lots of other stuff.
The smoker is a Pit Boss pellet smoker we have had for a few years and works great.
The problem is the never ending search to figure out what temp stuff is at. Four in the photo and the smoker has 2 built in probes.
In the photo are:
An old fashion dial mom used to stick in a turkey, a Fischer Scientific traceable, a folding digital from Amazon (I think) and a Nutri Chef EZ BBQ wireless I have had great luck with except today when the two probes don’t read very close to each other.
I see people rave about Termapens but never pulled trigger on one.
Up until this morning I could count on a couple of them to read close together.
Next trick might be to try reading boiling and ice water.
I am not quite sure what may be causing them to read differently but I will rave up and down and sideways about my thermapen. This is my second one as my first one unfortunately died after about ten years of use. I immediately went and ordered a replacement. I use it for both brewing and cooking religiously.
The Nutrichef wireless tends to eat up the batteries even when it is off so it gets new ones often or at least they are removed when not on use. Only “AAA” anyway so not much of an expense.
The Nutrichef wireless tends to eat up the batteries even when it is off so it gets new ones often or at least they are removed when not on use. Only “AAA” anyway so not much of an expense.
Measure boiling water with each of them, and ensure you look up the boiling temperature for your particular elevation above sea level as the standard 212 F only applies at sea level – you’ll likely need to Google your elevation and the boiling temp for your elevation. Find out which ones are accurate and which are not. This is the way.
