Brick and mortars don't work well anymore.

[Mik]

@Jolly said in Brick and mortars don't work well anymore.:

But I do like the South Carolina mustard-based.

Ever tried the Alabama white?

Yep. Love it all.

[Horace]

I was getting frustrated at the pork not seeming tender at all, so I tried a different probe and it is telling me 20 degrees lower than the grill's probe. When I first started the grill, I verified that the probe and the grill's main temperature sensor agreed, by putting the bare probe in there and comparing its read with the grill's temperature. They were the same. I guess they are both too high by 20 degrees. Time to contact Traeger support.

[Jolly]

As Mik said, if it's smoked enough, heat is heat.

[Horace]

Yeah I should just transfer to the oven at this point.

[Mik]

Or just crank it up to 275 or 300.

[Horace]

@Mik I've done both, one with each butt. Also put a cup of water in the grill to see how hot it gets.

[Mik]

Good experiment!

[George K]

@Horace said in Brick and mortars don't work well anymore.:

I've done both, one with each butt. Also put a cup of water in the grill to see how hot it gets.

It shouldn't' get any hotter than 100 212 degrees, right?

[Horace]

@George-K said in Brick and mortars don't work well anymore.:

@Horace said in Brick and mortars don't work well anymore.:

I've done both, one with each butt. Also put a cup of water in the grill to see how hot it gets.

It shouldn't' get any hotter than 100 212 degrees, right?

Right, but it can't even get there at an alleged grill temp of 350. It's been > 1 hour and the water reads at 175. It's windy, maybe that has something to do with this.

[George K]

@Horace said in Brick and mortars don't work well anymore.:

Right, but it can't even get there at an alleged grill temp of 350. It's been > 1 hour and the water reads at 175.

Ah...that's a problem.