Accuracy of SF temperature

vckiter

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Now that I've had a half dozen smokes i am wondering if my temperature display is off. I think the grill is a bit lower in temp. So i wanted to test this. I thought getting a good temp probe would probably be best. I could place it in the grill and also use it to see if my probes are off. So the question is what temp probes work with the SF? The jack looks like it's 1/8" but I'm not sure.
 

Bruno

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Now that I've had a half dozen smokes i am wondering if my temperature display is off. I think the grill is a bit lower in temp. So i wanted to test this. I thought getting a good temp probe would probably be best. I could place it in the grill and also use it to see if my probes are off. So the question is what temp probes work with the SF? The jack looks like it's 1/8" but I'm not sure.
Welcome to the SmokeFire
 

AHoneyman

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Get a Weber air probe and stick it in one of the ports. You will find that the controller temp is 15-25 degrees above the actual air temp.
 
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vckiter

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Get a Weber air probe and stick it in one of the ports. You will find that the controller temp is 15-25 degrees above the actual air temp.
Ah, no wonder my pork shoulder was taking forever. So does everyone set their SF 20deg higher than the temp they want? So if I want 225 set it at 245? Funny, because this is what I've been doing lately, setting it 10-20 higher
 
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vckiter

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Get a Weber air probe and stick it in one of the ports. You will find that the controller temp is 15-25 degrees above the actual air temp.
Reading the reviews on weber.com i don't think I want to buy one of those probes lol. Under 2 stars with 18 reviews. Know of any other probes that work with the SF?
 

MemphisBBQ

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the ThermoWorks air probe works. the plug is a little loose and I sometimes have to jiggle it around to get it to register. It comes with a grate clip. They make some of the most accurate and quick reading temperature gear. I've used it connected directly in the SF as well as with the Smoke X2. https://www.thermoworks.com/TX-1003X-AP
 
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vckiter

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I ordered the air probe and a meat probe. Hopefully they work I'll report back
 

rwhapham

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I use the Weber air probe and find that the pit can be 10-20 degrees F below what the controller displays for lower temp cooks; like below 300F. So I do tend to compensate and set the SF for a higher temp so my actual is closer. But I've found that for grilling temps, 350F+, that the controller vs. probe temp difference tends to become negligible. If you do start using an air probe, though, remember that nothing is instantaneous when it comes to fire. Use it to learn the tendencies of your pit, not to micromanage it. There are plenty of good explanations on here of how/why the controller temp display is "smoothed" and sometimes the "eventual" target even though an air probe would say you're not there yet. I also tend to let the pit stabilize for about 10 minutes after the SF reports it is at temp before opening the lid and putting on a cold hunk of meat. If you take a moment to understand what the SF manages to pull off just regulating airflow and fuel amount, you may find you're less irritated by the temp differences and more impressed it even manages to maintain as well as it does.
 
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vckiter

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I use the Weber air probe and find that the pit can be 10-20 degrees F below what the controller displays for lower temp cooks; like below 300F. So I do tend to compensate and set the SF for a higher temp so my actual is closer. But I've found that for grilling temps, 350F+, that the controller vs. probe temp difference tends to become negligible. If you do start using an air probe, though, remember that nothing is instantaneous when it comes to fire. Use it to learn the tendencies of your pit, not to micromanage it. There are plenty of good explanations on here of how/why the controller temp display is "smoothed" and sometimes the "eventual" target even though an air probe would say you're not there yet. I also tend to let the pit stabilize for about 10 minutes after the SF reports it is at temp before opening the lid and putting on a cold hunk of meat. If you take a moment to understand what the SF manages to pull off just regulating airflow and fuel amount, you may find you're less irritated by the temp differences and more impressed it even manages to maintain as well as it does.
Understood. Thanks.
 

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I truly feel people get way too caught up in the pit temp. I get it that it’s a timing factor (I assume) but you can monitor the cooks and adjust if needed. Heck, the pit barrel cooker is all over the place and people love them. Also your placement in the Smokefire or any pit is a huge factor. Right vs left. Top vs bottom grid. The variables are part of the challenge and fun for me. Your oven is likely 50+ degrees off at any given moment but you aren’t aware so it’s not a big deal. That said, there are a lot of actions available to fine tune your particular specs. Enjoy!
 

EasyE

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I usually don’t worry so much about pit temp as I do actual meat temp. That said if I am smoking low and slow at 225 the meat may never get to the temp I desire. That’s when air temp is more important to me.
 

Puckdodger

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So I was wondering the same thing and tried just hanging one of the meat probes so that it wasn't touching anything, and it was about 7-10 degrees from what the controller said. Is that an accurate test? Thanks.
 

Bruno

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So I was wondering the same thing and tried just hanging one of the meat probes so that it wasn't touching anything, and it was about 7-10 degrees from what the controller said. Is that an accurate test? Thanks.
7-10 degrees is awesome!
 

Puckdodger

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Sweet, Thanks Bruno. I really love the SF, now that all the updates have been done. The only problem is that once I cook anything on it, that's the way the family wants it done all the time now LOL
 

JpsBBQ

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It’s not the best idea to use regular meat probes as air probes unless you are doing really low temp cooking. They simply are designed for higher heat. The air type are designed to take the higher heat.
 
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