Dave Atwater
TVWBB Fan
Can someone guide me to a thread regarding the accuracy of the stock lid temp gauge in a WSM?
Stock temp gauge?
- Thread starter Dave Atwater
- Start date
Len Dennis
TVWBB Diamond Member
Test it yourself:
Remove it from the lid, stick half the probe in boiling water.
212o is good. Hi or low or bang on?
Reinstall in lid and adjust the reading near the end of your cook by the amount of the error observed with the boiling water test.
Remove it from the lid, stick half the probe in boiling water.
212o is good. Hi or low or bang on?
Reinstall in lid and adjust the reading near the end of your cook by the amount of the error observed with the boiling water test.
Dwain Pannell
TVWBB Hall of Fame
M. Ray Wilburn
TVWBB Member
Most people say the thermo's are off as much as 50 degrees but mine runs almost exact with the digiq dx at the top grate level. I was shocked and mine is a 2009.
Dave Atwater
TVWBB Fan
Hand to forehead.... so I did just that, double checked the water temp with a Taylor digital known to be true. Just 2 degrees off. Thanks for the info all!
Hi Dave,
Yes, there have been lots of complaints about accuracy, as M. Ray wrote, but I'm sure Weber would say they're not trying to provide an instrument-grade thermometer, just one that gives you a fairly accurate sense of what's going on in the cooker. And you can always drill-out that hole in the lid for an instrument-grade replacement, if you want that level of accuracy.
Good luck!
Yes, there have been lots of complaints about accuracy, as M. Ray wrote, but I'm sure Weber would say they're not trying to provide an instrument-grade thermometer, just one that gives you a fairly accurate sense of what's going on in the cooker. And you can always drill-out that hole in the lid for an instrument-grade replacement, if you want that level of accuracy.
Good luck!
Jan M.
TVWBB Fan
Hi,
I've tested my three lid temp gauges and for me they are accurate enough.
One +3°C (26,6F), one -7°C (19,4F)and the last -3°C (37,4F) difference. All tested in boiling water and compared with a digital temp.
BUT all of them are steaming up. That's the reason why I own 3 gauges. Weber sent me always a replacement part.
Now I put them into the baking oven and heated them up to 350F. Now the issue seems to be solved. Will see what will happen next smoke ;-)
I've tested my three lid temp gauges and for me they are accurate enough.
One +3°C (26,6F), one -7°C (19,4F)and the last -3°C (37,4F) difference. All tested in boiling water and compared with a digital temp.
BUT all of them are steaming up. That's the reason why I own 3 gauges. Weber sent me always a replacement part.
Now I put them into the baking oven and heated them up to 350F. Now the issue seems to be solved. Will see what will happen next smoke ;-)
NeilH
TVWBB Emerald Member
Ray, Ive noticed the same thing once the meat and everything heat up. There accurate enough to cook with.
Rick Body
TVWBB Pro
Just my thoughts, but I don't think its the accuracy of the thermo that is the problem. I think it is the position in relation to the food and how much you have on the upper grate. My lid thermo will sometimes read higher than my Thermoworks and sometimes it will run lower.
Some cooks, if I open the lid, it will run higher and lower, so go figure.
Some cooks, if I open the lid, it will run higher and lower, so go figure.