I set my 3 series vertical according to the temp on my ThermPro hardwire 2-probe unit at food level, and also use one probe in the meat if doing a butt, etc.
If cooking on multiple racks like ribs, I usually use a probe on the top and bottom levels of my food, just to see the temp that the food is exposed to, and set the Pit Boss to keep it in the temp range I want.
I would like to get a good 4 probe unit, possibly wireless probes, but what I have functions well enough for now, and I can always use an instant read to check internal temps if using multiple racks.
Sounds like you got an overseas a-hole when you called over the holiday, I would place another call to PB during normal business hours and let them know about the issues you had, as well as your previous interaction with customer service. I'd wager money you went to an overseas call center due to the holiday.
I had a controller issue under warranty, they sent a replacement out ASAP, and the lady I spoke with was super-nice. They might be able to have you try a couple things to determine the problem
If cooking on multiple racks like ribs, I usually use a probe on the top and bottom levels of my food, just to see the temp that the food is exposed to, and set the Pit Boss to keep it in the temp range I want.
I would like to get a good 4 probe unit, possibly wireless probes, but what I have functions well enough for now, and I can always use an instant read to check internal temps if using multiple racks.
Sounds like you got an overseas a-hole when you called over the holiday, I would place another call to PB during normal business hours and let them know about the issues you had, as well as your previous interaction with customer service. I'd wager money you went to an overseas call center due to the holiday.
I had a controller issue under warranty, they sent a replacement out ASAP, and the lady I spoke with was super-nice. They might be able to have you try a couple things to determine the problem
