I understand that ambient temperature, size of smoker and a number of other factors will influence the absolute numbers, but I'm just trying to get a general idea of how much temperature differential typically exists between the top and bottom grates on a WSM? I don't have the capability to set separate temp probes to get simultaneous measures, but I'm thinking someone may have done this and could share their findings. Thanks.

With water I found the bottom was 15-25 cooler and with out water (empty or clay) the bottom is 15-25 hotter.

http://www.virtualweberbullet.com/temptest.html

Tim

Tim exactly what I was looking for. Thamks!

You could easily 'test' your WSM.

Simply use 2 $3 oven thermometers, one sitting on each grate, and check them every hour.

quote:

You could easily 'test' your WSM.

Simply use 2 $3 oven thermometers, one sitting on each grate, and check them every hour.

Thats what I did and thats where I came up with my temp diff's above! I wanted to know what my WSM's were doing!

Great point Travis.