Thermoworks Smoke X4 problems?

2BAMBAM4

Once I pulled the trigger on the XL I also decided to up my game with a quality probe...  so,  last night I put the Smoke to the test for an epic overnight (see pulled pork thread)  cook. 

The probes all checked out great and I got my cook started.   Now here's where I have my problem.... 18 hours into the cook my grill temp showing a consistent  220°.  (I did wake to the grill at 240°, but some quick adjustments and I was back to my 220° target.  The probes were showing the right temp for time at the moment.. ) 

Back to the 18 hour mark... my probes are showing the temp to be 185 and 195 respectively.   Can't be I say to myself and open the lid.   Wiggle each Probe and BANG each showing about 218°!! Almost a 20°jump!   Anyone else have this issue?  

This was new out of the box for this cook... I'm thinking wow what the what?  Anyone?   Suggestions? 

Photo Egg

Juices and rendered fat in the pork butts moving down the probe changing temps as you move the probes around.

danhoo

The probe measures at the tip.

My guess is it was in a more dense cool spot. 

2BAMBAM4

Thanks for both your inputs.   The probes were only moved after I felt the cook was easy over due.   And the moment I touched the Probe in the meat the Temps skyrocketed. 

I kept a log of times and temp for each Probe and the grate temp. The meat temp indicated I had hit the stall and that's where the temp stayed for hours.   Then slowly krept higher... the grate temp fluctuated readily, with change of vents.   I didn't change positions of the meat Probe just touched them and the Temps skyrocketed.  

Anyway,  thanks for the input. 

Photo Egg

2BAMBAM4 said:

Thanks for both your inputs.   The probes were only moved after I felt the cook was easy over due.   And the moment I touched the Probe in the meat the Temps skyrocketed. 

I kept a log of times and temp for each Probe and the grate temp. The meat temp indicated I had hit the stall and that's where the temp stayed for hours.   Then slowly krept higher... the grate temp fluctuated readily, with change of vents.   I didn't change positions of the meat Probe just touched them and the Temps skyrocketed.  

Anyway,  thanks for the input. 

You move the probes and pressure then pushes hotter juices from the outer part of the pork butt towards the probe tip and your temps immediately rise.
You can test your probes with the boiling water test. They should read around 212 in boiling water.

2BAMBAM4

@PhotoEgg,

Gotcha and thanks for the info.    I did test probes in ice water and hot water bath before using.   Both were spot on.  I can't believe probes can have a sticking point... maybe anomaly or luck of the Irish.. 

The issue here is the butt was completely cooked through. And both probes were reading substantially lower than actual temp.   

I've always used time and dome temp without issue.   This time I trusted tech...  feels like when the GPS wants to have you drive where there is no road...

Appreciating the various suggestions.   Thanks everyone

4TheGrillOfIt

If the probes are inserted on top of or very near bones the temperature can be substantially altered. 

2BAMBAM4

@Forthegrillofit
Cheers and thanks... boneless on these...  I think the universe was conspiring against me...

danhoo

I had a "problem"with my X4 an hour ago cooking ribs. Temps  were rock solid at 220 according to the grate sensor, 245 to 250 dome when my temp alarm sounded. Grate temp had dropped to 180. I went out and it was still smoking nicely and climbing back to temp. Was around 210 and slowly climbing. Walked back inside and a minute later the alarm went off again and the temp was about 185.

WTH? 

I pulled my spare grill probe out planning to replace it and when I opened the egg I saw one of the slabs in the rack had fallen over a bit and was dripping onto the temp probe.

so, no "problem"... But this was a first for me. 

GregW

I have an Mk4 thermometer as well as Dot. They are very good, but as you have discovered, when you move the probes even slightly, you can have a drastically different reading.
I have found it best to use the thermometers to get me in the general time frame to start checking for doneness. Also be aware, as I'm sure you are, to stay away from the bone in the meat. If you are close to the bone, the thermometer may never come up to temp until it's too late and the meat is way over temp. 
Thermometers are very vexing devices to use properly- so much depends on technique.
Edit: Probing for tenderness is the golden standard for verifying doneness.

2BAMBAM4

@GregW and Danhoo,

Thanks.    Do appreciate the information always learning...

Yeah,  it was a first time use of the meat Probe... as well as a bit of a disappointment with the stuck temp...  yet,  butt is forgiving and a bit of hogwash added to the meat when pulling brig back the moisture... oh, it was boneless butt so no worries about hitting bone.