Question for those smarter than me in here regarding the temperature controller.... I put a 9.5 lb brisket on at midnight the other night at 225F. As you can see from the pics, my RT-590 shows that it maintained a rock solid temp all night long. When I got up to check it at 8am, the thickest part of the flat was temping 206 and the point was 210. I'm no competition cook, but I've done a few dozen briskets and it defies logic how it could reach those temps in just 8 hrs at 225. I was able to wrap it with tallow and salvage the majority of it, minus some charred parts at the point.
Afterwards, trying to figure out what went wrong, I troubleshot it with a different temp probe. Yes, I know what Recteq says about using 3rd party temp probes, but it was reading 90 degrees hotter than what the RT was indicating. I called RT customer service, and the gentleman was very polite and appeared very knowledgeable, but couldn't explain this to my satisfaction. Just said that I need to trust it. He said that my brisket must have been an anomaly but the probe is accurate and if it fails it will be an an extreme high or low. My question is, how can a temp probe right next to the brisket feel a temp of 315 while the brisket is feeling what the RT is sensing? It clearly cooked MUCH faster than expected and charred parts of it. His explanation left a lot to be desired and now I'm not trusting the smoker. Can anyone with a better understanding explain this in layman's terms for me? Thanks
By the way, the thermometer I was using has been calibrated and I've verified it's accuracy in both my standard and convection ovens at various temps, so I know its accurate. And I checked the temp at various parts of the barrel, including right next to the RT probe.
Afterwards, trying to figure out what went wrong, I troubleshot it with a different temp probe. Yes, I know what Recteq says about using 3rd party temp probes, but it was reading 90 degrees hotter than what the RT was indicating. I called RT customer service, and the gentleman was very polite and appeared very knowledgeable, but couldn't explain this to my satisfaction. Just said that I need to trust it. He said that my brisket must have been an anomaly but the probe is accurate and if it fails it will be an an extreme high or low. My question is, how can a temp probe right next to the brisket feel a temp of 315 while the brisket is feeling what the RT is sensing? It clearly cooked MUCH faster than expected and charred parts of it. His explanation left a lot to be desired and now I'm not trusting the smoker. Can anyone with a better understanding explain this in layman's terms for me? Thanks
By the way, the thermometer I was using has been calibrated and I've verified it's accuracy in both my standard and convection ovens at various temps, so I know its accurate. And I checked the temp at various parts of the barrel, including right next to the RT probe.