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i just recently got the thermometer and have only used once. i thought i read on here somehwere that when using a plate setter the temp on the cooking level is lower on the is lower that what the temp in the dome is. i was cooking ribs with plate setter in place. the dome temp was above 350 but the maverick continued to read are 250 or so. so i thought this to be the norm. i had to leave for a couple hours but had neighbor come check maverick temp right on 250. i was thinking perfect just like i planned. well the time i returned the temp on the maverick had raised to about 325. no big deal really i thought. the ribs had only been on for a little over 3 hours so i decided to raise the lid and to my suprise the ribs were done. they have moved back off bone about 3/*4 inch. so could someone help me for next time.
But the ribs were still very very good to east. all the help is greatly appreciated!!!