RichPB (richlife)
TVWBB Wizard
No, definitly not.
While smoking my first bacon the other day, I found a huge variation between the "barbecue" and the "meat" temps when both probes were sitting on the grates together -- the "barbecue" was 60* higher. I tested with another probe thermo and it matched the "meat" temp. My WSM thermo has always been 30* lower than the Maverick, so I was rather concerned that this time the "barbecue" probe was way out of whack.
Today, I tested all my thermos in boiling water and every one showed right at 212* -- including the errant "barbecue" probe.
So my guess is that the small amount of charcoal I was using to stay below 200* caused even more than normal convection variation in the WSM. Maybe something else, but I don't know what (?).
At least this re-testing of all my thermos in boiling water verifies that the Weber hood and lid thermometers are just as accurate as the Maverick and my others.
Rich
While smoking my first bacon the other day, I found a huge variation between the "barbecue" and the "meat" temps when both probes were sitting on the grates together -- the "barbecue" was 60* higher. I tested with another probe thermo and it matched the "meat" temp. My WSM thermo has always been 30* lower than the Maverick, so I was rather concerned that this time the "barbecue" probe was way out of whack.
Today, I tested all my thermos in boiling water and every one showed right at 212* -- including the errant "barbecue" probe.
So my guess is that the small amount of charcoal I was using to stay below 200* caused even more than normal convection variation in the WSM. Maybe something else, but I don't know what (?).
At least this re-testing of all my thermos in boiling water verifies that the Weber hood and lid thermometers are just as accurate as the Maverick and my others.
Rich