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Yup, will try an intentional higher heat cook... but probably not targeting 250F according to the WSM lid thermometer. According to my temperature logs... 250 dome on the WSM lid is 295 as measured through the top vent. To get 250F on the WSM lid with a water pan filled with water is very...

I live in SoCal... so 70 during the day, dropping down to 40 at night (on a cold cold night).

And I'll get baited again too! You often mention a "higher heat" cook.. so yes, if the temps are 250 instead of 235... totally cool. But what if your temps read 195F on your smoker's only thermometer... would you be as confident and continue on just relying on "meat doneness"? I don't...

PS. And I will take your advice on the next cook about cooking at a higher temperature. Thanks!

When cooking with either the standard or minion method... with top vent fully open and bottom three vents at 25% or even 50%... the WSM lid thermometer will read well below 225F. It would likely read 195-205F. And yeah, that had me concerned... but now that I've measured temps "the old...

Yeah, but it seems Chris had a thermometer through the top vent in and around 2000. See link below. Link to write-up on measuring temps in the WSM.

It states "lid temp" where he lists the time and temp in the chart below. And yes, this could be a probe permanently installed somewhere in the lid. Since the WSM thermometer does show 211F when tested in boiling water, I'm pretty sure it's the location/length of the thermo that is the root...

Nope, didn't scare me away, I was up in Big Bear with the family with no internet access. :-) And I'm not an "exact temper"... I am fully aware that a range of temperatures works for BBQ. Given a choice though, I will choose to cook my bbq at 235F (as read "at the lid" using a probe) than at...

I know it's a great cooker, but I think you're forgetting how it was to be a newbie and how you want to make sure you're "doing it right" (as prescribed by the recipe). And I disagree that there isn't an easy fix... because there is an easy fix. Stick a probe through the vent and measure how...

The main point of my thread was to show (mostly newbies like me) that when learning about our new 2009 WSMs... and following directions for something like BRITU... that if we try to get the WSM lid temp to the suggested temp in the recipe... that it would be off... by more than the acceptable...

Well, the "silver lining" is that it's not off most of the time, it's off ALL OF THE TIME in a very consistent manner. So you just need to do some math to know what your target is on the built in WSM lid and go from there for your basic everyday smokes. As I've posted above, I'll be shooting...

I agree, but since I'm a n00b, I count on using recipes as written... and when they ask for a 235 lid temp, I "used to assume" that the 2009 WSM lid thermometer could be used for that temp but it is now obvious that it cannot. 235F on the WSM lid is probably around 275F for those measuring at...

Cranked up the heat for the final stretch of the BRITU cook... results are as follows. I don't think it should be frustrating... since the number of degrees off is relatively consistent. After a couple more test runs... I know what to look for on my WSM lid for what I want my true target temps...

Yeah, it seems the thermometer is one of quality as it does read 212F on the dot in boiling water... the problems seems to lie with the placement and/or probe length I think.

4th reading... temps are stable and exactly where I want them. <span class="ev_code_PURPLE"> WSM LID = 205 M-LID = 227 M-GRILL = 215 </span>

3rd reading is as follows... just added the ribs and allowed the temperature to rise back up for 15 minutes, still slowing rising back to my target temp of 225 (M-LID). <span class="ev_code_PURPLE"> WSM LID = 185 M-LID = 218 M-GRILL = 207 </span>

2nd reading is as follows.... <span class="ev_code_PURPLE"> WSM LID = 218 M-LID = 252 M-GRILL = 235 </span>

I've had some issues maintaining high enough temps for smoking... with temps on the built-in lid thermometer always being lower than what I was targeting for my smokes. I removed and tested the WSM thermometer in hot water and it read just fine... 212F so technically, the thermometer works...

Neither thermometer reads low enough to do an ice water test. But yeah, both read 211F in boiling water.

Thanks for the replies so far everyone. I'm also wondering if 225 on the 2009 WSM lid thermometer is the same as 225 on a older WSMs with temperature probes stuck through the top vent. If I stick in a 5" probe through the top vent, I get a much higher (like 20+ degrees) reading than on my...