I have a Lang 48" Deluxe and noticed a difference in temps from the gauge on the pit to different sections of the pit with a digital thermometer. When my probes are set close to the pit gauge it is close to what the gauge reads.
My question is do you cook using the pit gauge or digital probes as your temperature guide?
I rely on my pit the tel true, I use digital probes in my meat to tell me when it is done. after a while you learn. Personally I feel if you need to know the temp in your pit within 5 degrees, you need another hobby, this is old school low and slow cooking. Works for me.
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum