FreakDawg76
Well-known member
As the title suggests, my burn in and first cook are complete. I did chicken thighs. Unit set point was 400 and it reached that and stayed there. The issue I had was with the temp probe. I had my target set at 180 and stuck the probe into the meatiest thigh on the rack making sure to not touch the bone. The probe temp reached 180 within 28 mins which was nowhere near done. Luckily I had an instant read pen to check temps so I wasn’t that worried about it. But, for future cooks I’d like to be able to rely upon the probes if possible . I assume I need to do the ice water calibration with the temp offset? Any and all help will be greatly appreciated ! … oh, and the chicken was phenomenal ..