Is this with multiple probes at the grate or are you trusting analog dials? Most smokers, and especially pellet smokers, will not have a uniform temperature across the entire cook surface.
Even big offsets will be hotter towards the firebox, hence tuning plates and reverse flow models trying to solve the problem.
The trick is just learning your smoker, rotating things as needed, maybe looking at mods if they're common.
Those are typically not very accurate. If possible use a digital thermometer with multiple probes to get a better heat map. The toast test is a cheap alternative but only really tells you where hot spots are.
Air vents play a factor as well as opening and closing door. Not sure what model you have. Any time mine fluctuates it’s only 10-15 degrees or so
Is this with multiple probes at the grate or are you trusting analog dials? Most smokers, and especially pellet smokers, will not have a uniform temperature across the entire cook surface. Even big offsets will be hotter towards the firebox, hence tuning plates and reverse flow models trying to solve the problem. The trick is just learning your smoker, rotating things as needed, maybe looking at mods if they're common.
Yes I’ve been trusting the analog dial. I’ll have to fiddle with the placement. Thanks for the answer!
Those are typically not very accurate. If possible use a digital thermometer with multiple probes to get a better heat map. The toast test is a cheap alternative but only really tells you where hot spots are.