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Thread: Need some expertise on a thermometer.

  1. #11
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    There are many that will say the lid thermometer isn't accurate. That has not been my experience. Mine reads pretty darn close.
    I bought a thermoworks thermometer with a remote receiver https://www.thermoworks.com/Smoke?tw=VWB&chan=TVWBB. I rarely use it anymore.
    Mainly because I bought an IQ 110 temp controller https://pitmasteriq.com/. I use my temp controller every time I light my smoker. They both pretty much agree with the cheap thermometer in the lid.
    Not trying to say you don't need a wireless thermometer. Just agreeing with others above that say to use your smoker a few more times before making a decision. There is an overwhelming amount of toys one can buy. And if one isn't careful one can wind up with a box full of toys one doesn't use.
    Happy smoking

  2. #12
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    Granted I haven't fired up mine yet, but based on my ECB which i had to swap the therm on because "ideal" is not a temperature, the lid shouldn't differ drastically from grate temp. I always got that thing to 225 and the new therm on that was always mounted near the old one, on the lid.

    That said, thermopro has been my go to company. SMF had a post about a thermopro handheld probe being $11 vs $30 like they used to be. I think amazon consistently has them around $10 now and it's been fantastic. I'll get probably the TP-20 post xmas for my new WSM but even that's only $50. If $50 seems steep they have a 2-probe one for $24 (i think TP-17). Basically you can only read the temp on the devise vs having something wireless so you'd have to go out by the smoker to check but it'd still get you closer to what you want for cheap

  3. #13
    TVWBB Platinum Member Timothy F. Lewis's Avatar
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    Sorry Arsh but, there are way too many threads which State drastic differences between dome and grate temps. Where they may be “consistently” differing is a reasonable assumption. One must also assert that dome temp will ALWAYS be higher due to the simple physics that warm air rises.
    All that aside, I agree with you completely, my ThermoPro TP-08 (2-probe, remote monitor) has proven to be money well spent, it was cheap, it has not failed me yet, three years and if it dies tomorrow, I’m still happy with the purchase. I have no worry about replacement when, and if, necessary. Not many $30.00 pieces of equipment last more than three years!
    It’s simple to set up, has proven accurate enough for my purposes. And always remember:
    “Even less than fabulous barbecue, is far better than no barbecue!”
    I’m working my way back to less “stuff” as time progresses.
    There are times when I really think the best products I’ve served were done “by guess and by God!” It’s a method of cookery which requires patience, attention and, practice. The most important of which, for me, is patience! Wait for things to “feel, look and, probe right” all is rewarded. Don’t overthink, make decisions and, be willing to make a few adjustments as the cook progresses, if necessary.
    Last edited by Timothy F. Lewis; 11-16-2018 at 03:51 PM.
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  4. #14
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    The lid thermometer is not necessarilly innaccurate.
    But it likely wont read the temperature you want. Its affected by the amount of meat, meat temp, and moisture inside.

    When i did dry run to season mine ( no food or water pan) i put a thermocouple inside from my multimeter, and another temp gauge in side port.

    They all tracked precisely. Within 5 F.

    Did same while cooking....waaayyyy different.

    With chicken wings, the weber gauge read higher than grate.

    With 10 lb cold meat on top grate, weber gauge read 50-75 F lower than grate temp. Themocouple and gauge beneath grate showed much higher temps than grate temp.


    Temperatures are simply very very widely distributed inside with a diffuser, water pan, and cold meat, and natural convection, and heat loss to walls occurring. Its always unsteady-state as well. Two points an inch apart can read very different. Especially near a cold heat sink like a large piece of meat!

    Btw, your home oven is no better. A single temp measurement just dont work accurately. Its much hotter near elements than center if oven. Put your smoker thermocouples in oven and prove it to yourself. If you want same temo, better wire them together.

    Good thing it doesnt matter. Just be consistent, and you get consistent results at slow cook temps. The only difference is time it takes.
    Last edited by MartinB; 12-30-2018 at 08:18 AM.

  5. #15
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    I received a Smoke for Christmas....I have to agree with both Tim's as well. The temperature difference between the factory thermometer and the Smoke is different and it is never the same different. I tried to find a 20, 25 or 30 degree difference (something consistent) but was unable to. The digital thermometer reacts quicker and I find the meat probe to be more useful than the grate probe, because at the end of the day it the meat temperature that matters. I like watching the dome thermometer and as long as it is somewhere in the gray "smoke" range, I find the cook times and such are very close. When I was playing with my smoke, I had to set the temperature about 25 degrees away from the target temperatures. I cooked without the Smoke before and I feel more comfortable watching the dome temperature. Don't chase it. Again, I think the meat probe is very beneficial but I haven't figured out the grate probe/dome thermometer differences and how to figure out what it all means yet!

  6. #16
    TVWBB Honor Circle Bruce's Avatar
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    Cole: I have the smoke and love it. I very much use the grate probe to monitor my interior temps. It varies from the lid temp and the lid temp is always "chasing" the inside temp at the grate. It doesn't take me much time to dial in the settings to get the exact temp I want and I know it is accurate and the temp right at food level. Being able to leave the meat probe inside the meat while cooking is great since it allows me to keep the lid closed during the cook while still keeping a close eye of the meat internal temp.

    If you prefer the lid thermometer to the Smoke grate thermometer, that is fine, but I think you should give it more time to get used to using it.
    Some people rescue dogs and cats. I rescue Webers.

  7. #17
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    Yes! I agree, I'm going to keep using it, just used it Saturday to cook 4 racks of ribs. It seems to me that it is ABOUT 20 degrees difference most of the time! I must say I'm addicted to my smoker!!!!!

  8. #18
    TVWBB Honor Circle Bruce's Avatar
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    Cole, I use mine on a 25 year old Genesis 1000 gasser and it works great. Done many ribs with it over the last year plus. I was thinking you were using it on a Genesis gas grill as well so I cannot attest to how well it works in a WSM or other smoker, but it should work very much the same. On my gas grill, I trust the Smoke much more than the lid thermometer for both accuracy and true heat at the meat level and not way up high in the lid.

    I am going to have to break out a rack or two of the ribs in my freezer soon do up a batch.
    Some people rescue dogs and cats. I rescue Webers.

  9. #19
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    I think it is accurate, probably more so than the lid thermometer. I also think based on observations the temperatures change all the time and the Smoke is quicker to respond to those changes. I think sometimes the temperatures cross paths and are close but the lid is spiking and the Smoke is decreasing or vice versa. Either way, the ribs came out great and this weekend I used the bottom rack for the first the time. I was skeptical because of the difference in heat, but there wasn't much of a difference that I could taste

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