Greetings, I bought a dual probe thermometer. Can I test the interior box temperature without smoke or meat? Will it be accurate by simply putting foil on the bottom and on the top of the wood box? Probably not going to smoke until this weekend, but am curious to test the temp. Thank you in advance for any and all thoughts.
Proper temperature check
- Thread starter mrgoose
- Start date
DivotMaker
New member
Hehe... We run into that a lot, Ron. Trying to measure temp in an empty box is as frustrating as trying to nail Jello to the wall! 
ARmike
New member
Ok, I just broke in my box and was already trying to figure temps without anything in it to see is 225 or 250 meant what it said. Noticed a variance in temp, +/_30degrees. Took the top and the bottom and figured the average to a set point. Now that seems rediculous without meat in it. If it is set and leave but I have to check temp all the time. Doesnt seem like set and leave.
So if more meat increase setting, what is rule of thumb?
So if more meat increase setting, what is rule of thumb?
NDKoze
Moderator
Hey Mike,
As others have said, don't worry yourself with empty box temps. Without a heat sink from meat in the box, the temps just fluctuate too much. The heat sink helps even out the temps.
With meat a D model or one with an external Auber controlling the element should settle within 1-3 degrees, while a standard (non-D) smoker can have a range of 20-30 degrees. This does not affect the smoke at all.
Also, note that the heat toward the top of the smoker will be the most even. It stands to reason that the heat nearest the element will be a little hotter and will not be as stable.
I often time do not even bother with a box probe anymore. Smoking is not an exact science. I challenge anyone to choose between the results from a D Model smoker and a standard version with the temp swings. It just won't matter. The only exceptions would be some some meats like fish and jerky where a swing too high could negatively affect the results.
It is not a question of "more meat increase the setting". It is a question of empty box vs. a box with meat in it. I know my temps are within the range no matter whether I am smoking poultry quarters, butts, or even a packer brisket.
Some (non-D) smokers tend to run a little hot or a little cold and there is a temp control knob adjustment instruction guide on the Smokin-It website. But, most don't have to worry about this because they just get a feel for their smoker and adjust the temps accordingly. My smoker never needed any adjustments and if I want a smoke to average 225, I set my knob at 225 and walk away or even go to sleep for the night.
Now get some meat in the smoker, set to the desired temperature, don't sweat the swings, and then enjoy the results!
As others have said, don't worry yourself with empty box temps. Without a heat sink from meat in the box, the temps just fluctuate too much. The heat sink helps even out the temps.
With meat a D model or one with an external Auber controlling the element should settle within 1-3 degrees, while a standard (non-D) smoker can have a range of 20-30 degrees. This does not affect the smoke at all.
Also, note that the heat toward the top of the smoker will be the most even. It stands to reason that the heat nearest the element will be a little hotter and will not be as stable.
I often time do not even bother with a box probe anymore. Smoking is not an exact science. I challenge anyone to choose between the results from a D Model smoker and a standard version with the temp swings. It just won't matter. The only exceptions would be some some meats like fish and jerky where a swing too high could negatively affect the results.
It is not a question of "more meat increase the setting". It is a question of empty box vs. a box with meat in it. I know my temps are within the range no matter whether I am smoking poultry quarters, butts, or even a packer brisket.
Some (non-D) smokers tend to run a little hot or a little cold and there is a temp control knob adjustment instruction guide on the Smokin-It website. But, most don't have to worry about this because they just get a feel for their smoker and adjust the temps accordingly. My smoker never needed any adjustments and if I want a smoke to average 225, I set my knob at 225 and walk away or even go to sleep for the night.
Now get some meat in the smoker, set to the desired temperature, don't sweat the swings, and then enjoy the results!
Grampy
New member
+1 and I never monitor the box temperature during my smokes with my #2 and have never had any issues. Meat comes out great every time.NDKoze said:Hey Mike,
As others have said, don't worry yourself with empty box temps. Without a heat sink from meat in the box, the temps just fluctuate too much. The heat sink helps even out the temps.
With meat a D model or one with an external Auber controlling the element should settle within 1-3 degrees, while a standard (non-D) smoker can have a range of 20-30 degrees. This does not affect the smoke at all.
Also, note that the heat toward the top of the smoker will be the most even. It stands to reason that the heat nearest the element will be a little hotter and will not be as stable.
I often time do not even bother with a box probe anymore. Smoking is not an exact science. I challenge anyone to choose between the results from a D Model smoker and a standard version with the temp swings. It just won't matter. The only exceptions would be some some meats like fish and jerky where a swing too high could negatively affect the results.
It is not a question of "more meat increase the setting". It is a question of empty box vs. a box with meat in it. I know my temps are within the range no matter whether I am smoking poultry quarters, butts, or even a packer brisket.
Some (non-D) smokers tend to run a little hot or a little cold and there is a temp control knob adjustment instruction guide on the Smokin-It website. But, most don't have to worry about this because they just get a feel for their smoker and adjust the temps accordingly. My smoker never needed any adjustments and if I want a smoke to average 225, I set my knob at 225 and walk away or even go to sleep for the night.
Now get some meat in the smoker, set to the desired temperature, don't sweat the swings, and then enjoy the results!
DivotMaker
New member
Nothing to worry about, Mike. Just set the temp you want, and smoke something! 
WPS!
WPS!Durangosmoker
Member
Add my name to the "Don't monitor box temperature anymore" club. I realized my #2 would do what it was going to do, and averaged out to be pretty much where I set it to be, so why add another number to obsess over? It is the internal temperature of the meat that I am interested in, so that is what I watch.
DivotMaker
New member
Are you detecting a trend here, Ron? ;D
;D
