Programming the 2D smoker to turn off when IT is reached according to probe

[ReliableRick]

For the life of me I can't find the answer to this. Likely too late for todays smoke but I would be eternally grateful to anyone that can ease the burden of my ignorance.

I am trying to program the probe (P2?) to shut off the smoker as soon as the internal temp is reached. I am smoking chicken legs and I have it in single stage mode. The temp is set at 250 but I can't seem to figure out how to program the probe.

Thanks in advance.

 

[Pork Belly]

I run analog so I don't have your answer. I do have a question, Why have it tun off? Set the temp to drop to 145. You can safely hold your food at 145 for an extended time without issue.

 

[barelfly]

I have a digital, but I can’t remember off hand how to do it. I have my programmed in that way and just leave it. If I remember, you have to have the “C” show up on the board???? I think, then you move to the next screen and set the temp. It’s when you are setting either the time or the temp for any cook, I know there are directions on the board somewhere as well. I have my ramp up temp to 150 for 45 minutes, then my smoke temp (which varies) then I have the hold temp. But the hold temp only works if you are cooking by the thermometer function.

If I get a chance tomorrow, I’ll pull the smoker out and see if I remember how it sets up. Because I don’t know if what I said above makes any sense

But, like Brian mentions, I have it set to drop to 145 Once it hits target temp to hold the food in the event I’m sleeping or not around. Sometimes, food cooks much quicker than we expect, so this is a nice function to have.

 

[ReliableRick]

Thanks guys. Good thing I didn't figure it out. My probe placement wasn't the best and it reached 165 IT in a little over and hour. Pulled it open and used the instant read and it was off by 10 deg. Clearly the probes were too close to the bone. I let it get to 160 and took them off. Vacuum packed them up and will finish them on the grill when its time to eat them.

I'll change it back to multi mode and figure out how to drop the temp to hold when its done. Probably shouldn't have tried to read a technical manual while hungover. Must've read the same paragraph 10 times.  ;D

 

[Pork Belly]

Have you ever tried taking that dark meat up to 170-172? I think the texture is much better.

 

[ReliableRick]

I am going to try that Brian. Where do you put the probe? I couldn't get a decent read off any of the pieces. I kept opening up to use an instant read and it was way more accurate. Maybe its our skinny ass Canadian chickens. 

 

[Pork Belly]

I probe the thigh halfway between the bone and edge of thigh, towards the leg joint.

 

[barelfly]

Chicken isn’t the easiest to probe sometimes, but Brian’s method is where I probe as well. I’ll usually run two probes, one for the 3D and on from my Chef Alarm, that way I can watch two locations. I do this for any cook as well.

And, I also let the dark meat get to a higher temp, mid 170s. Much better result in my opinion as well. Then I’ll finish it off on the grill to try and crisp up the skin a bit so it’s edible.

 

[ReliableRick]

Thanks guys. I'll circle back to chicken again at some point and try the higher temps and probe position. I have 8 lbs of venison left from last fall and will be doing jerky this weekend. I want to try a dry cure and smoke but I might do a brine this time as there are better instructions to follow.