I may have ruined an 8# batch of summer sausage because one of the probes on my Thermopro TP20 is reading 7-8 degrees high.

After smoking to 154F, I pulled it out and set it on the counter whilst I cooled the sausage, put it in the fridge, and got the kitchen all cleaned up. As I went to wash the probe up (it had been sitting on the counter for better than an hour) I noticed that it was reading 81-82F. Very odd since I keep my house at 74F. So, I pulled out my two Thermopens, plugged in the other probe, and put all four up next to my Davis weather station. All but the probe I had in the sausage read 74F. I went to the Thermoworks website and apparently it is not uncommon for these probes to go bad and give faulty readings.

So, I fired up the Traeger again, and I've put the sausage back in with the working probe to get it up to 154F. Hopefully it'll work. It has cure in it so it won't turn, but I'm worried about the taste and consistency now. Dang it.

We'll see.

I can't wait until my Bradley P10 gets here.

I wasn’t aware of the issue. Thanks for the heads up to check.

I did not think of checking either. I have both analog and digital ... and will check them all now. Frankly, due to their age may need to get new ones.

Yup! You should check it in an ice bath, at room temp. And in boiling water to be sure it maintains accuracy across the range.

I try to do it once a season at least, but monthly is better.

Since you had other thermometers I would have checked the meat with them first. Anytime my thermometers are off they are usually still within a degree or two over 100 degrees.

Normally when they are off it shows first the lower the temperature you are checking. I have a cheaper thermometer that is never very accurate under 100 degrees but is spot on as the temp gets well over 100.

quote:

Originally posted by 1s1k:
Since you had other thermometers I would have checked the meat with them first.

They were already cooled off in the fridge.

Whenever I smoke or grill I double check the meat with an instant read thermometer to verify the probe reading.

quote:

Originally posted by wcb6092:
Whenever I smoke or grill I double check the meat with an instant read thermometer to verify the probe reading.

This.

Always good to use two separate thermometer devices when doing temp sensitive foods.

I can understand the frustration, early in my 'get serious about cooking' days, I had a Taylor thermometer that wasn't very accurate, undercooked a few dishes before I invested in a better device and did a double check.

I have one go to analog thermometer that I use when smoking on my Traeger. I periodically do a two point calibration check on it. Use a glass packed with ice and water to check the lower end calibration point, 32F. Then boil water and check high end calibration point 212F. If these two points match then the span between them should be good to go.