I don’t know if I understand. Your thermometer is reading low?
Thick_Kaleidoscope35
Two probes in the air and two touching plastic. Which proves are reading which temp?
erikwithakk47
Had the same thing happen. One would read correctly while the others were off by sometimes 100+ degrees. Reached out to customer service and they sent me a new one
Chuckobofish123
Stop using digital thermometers. Just know your timing and use and insta pen as it gets closer to time. 12-13 lbs going to take about 12-13 hours at 225. 14-18 lbs going to take about 16-19 hours at 225. I don’t wrap until the rest. Never have a dry brisket.
Duke2daMoon
I had this issue with that exact thermometer
pdurante
I just dealt with online support. They are sending a replacement unit.
vandyfan35
This literally proves nothing.
contranostra
You should still be able to turn out a MOIST brisket if you’re a REAL pitmaster and wear black gloves. No excuses.
s33n_
This isnt why your brisket was dry. Because if your thermometer was reading 50 degrees too hot, you’d be undercooked and tough, not dried out. And the 4 degree difference between the others is negligible at near 200.
_MadSuburbanDad_
I’m gonna fart in the elevator here but…ThermoPro makes shit-tier quality knockoffs of Thermoworks.
Just buy a Thermoworks Smoke X4. You’ll likely replace a probe every few years but that’s it.
theChzziest
Aren’t you supposed to put them in ice water to test? For all we know OP had probe 4 up his butt just seconds prior to this photo
xxartbqxx
Thermoworks is the only thermo I trust now after years of these crappy China ones.
Appropriate-Sun834
No
dogbreath230
I’m not familiar with aThermo Pro, but the color of the pull shouldn’t make a difference in how a probe reads. Swap the blue and the purple probes where they plug in and see if the problem follows the probe or stay put. That will tell you which is bad. I’ve had various thermometers, and getting d8fferent ones to read the same is a rarity. I use a ThermoWorks Smoke for meat and a BBQ Guru for, pit control. I double check the meat with a ThermoWorks insta-read pen. They’re usually within 1 degree. I don’t trust analog temperature gages, Remember keep your meat wet, and your probes dry.
nwrobinson94
My sister and BIL bought me the twin TempSpike and “lightning thermometer” last Christmas. The twin TempSpike just does not work half the time (and one probe has stopped working altogether) and the 1 second lightning thermometer takes 5+ seconds to get an accurate temp. This is after a single season of use. I maybe got 6 good cooks out of the TempSpike.
It’s so awkward being gifted Chinese knockoffs of the quality products and now feeling bad for wanting to trash them and buy the correct stuff.
15 Comments
I don’t know if I understand. Your thermometer is reading low?
Two probes in the air and two touching plastic. Which proves are reading which temp?
Had the same thing happen. One would read correctly while the others were off by sometimes 100+ degrees. Reached out to customer service and they sent me a new one
Stop using digital thermometers. Just know your timing and use and insta pen as it gets closer to time. 12-13 lbs going to take about 12-13 hours at 225. 14-18 lbs going to take about 16-19 hours at 225. I don’t wrap until the rest. Never have a dry brisket.
I had this issue with that exact thermometer
I just dealt with online support. They are sending a replacement unit.
This literally proves nothing.
You should still be able to turn out a MOIST brisket if you’re a REAL pitmaster and wear black gloves. No excuses.
This isnt why your brisket was dry. Because if your thermometer was reading 50 degrees too hot, you’d be undercooked and tough, not dried out. And the 4 degree difference between the others is negligible at near 200.
I’m gonna fart in the elevator here but…ThermoPro makes shit-tier quality knockoffs of Thermoworks.
Just buy a Thermoworks Smoke X4. You’ll likely replace a probe every few years but that’s it.
Aren’t you supposed to put them in ice water to test? For all we know OP had probe 4 up his butt just seconds prior to this photo
Thermoworks is the only thermo I trust now after years of these crappy China ones.
No
I’m not familiar with aThermo Pro, but the color of the pull shouldn’t make a difference in how a probe reads. Swap the blue and the purple probes where they plug in and see if the problem follows the probe or stay put. That will tell you which is bad. I’ve had various thermometers, and getting d8fferent ones to read the same is a rarity. I use a ThermoWorks Smoke for meat and a BBQ Guru for, pit control. I double check the meat with a ThermoWorks insta-read pen. They’re usually within 1 degree.
I don’t trust analog temperature gages, Remember keep your meat wet, and your probes dry.
My sister and BIL bought me the twin TempSpike and “lightning thermometer” last Christmas. The twin TempSpike just does not work half the time (and one probe has stopped working altogether) and the 1 second lightning thermometer takes 5+ seconds to get an accurate temp. This is after a single season of use. I maybe got 6 good cooks out of the TempSpike.
It’s so awkward being gifted Chinese knockoffs of the quality products and now feeling bad for wanting to trash them and buy the correct stuff.