Jody Phillips
New member
So my new Maverick Temp Gauge didn't arrive. (My old one only has the meat probe)The WSM guage is reading 235 and a cheap dial oven gauge, I put on the cooking grate reads 275. Should I split the difference?
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Accuracy of WSM Temp Guage?
- Thread starter Jody Phillips
- Start date
Jody Phillips
New member
Well they seem to be within about 10 degrees of each other now...
Russell Y
TVWBB All-Star
Measuring Temperature
Somewhere in here they talk about the difference in temperatures of different locations. Early in a smoke the differences will be greater. As time goes on the temps should moderate.
Somewhere in here they talk about the difference in temperatures of different locations. Early in a smoke the differences will be greater. As time goes on the temps should moderate.
James Harvey
TVWBB Pro
Use the lid gauge for temp direction not accuracy. I face it towards my window so I can always do a quick visual. Trust the Maverick , once it arrives, for accuracy since it's meat level.
Overall, most meat within those temps will be fine.
Overall, most meat within those temps will be fine.
Jody Phillips
New member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne K.:
I find that there is about a 40 degree difference in the Weber therm. & the Maverick. Mine is going right now Weber says 200 Maverick says 245 at the dome vent. </div></BLOCKQUOTE>
Thanks Mark, At first there was a 40 degree difference between the WSM gauge and the other cheap dial gauge but then they settled in about 10 degrees apart. It's definitely running hotter than the gauge suggests.
The ribs turned out very good for a first run though. Fixing to throw a butt on in about five minutes. Hope all goes well! Going to be a long night...
I find that there is about a 40 degree difference in the Weber therm. & the Maverick. Mine is going right now Weber says 200 Maverick says 245 at the dome vent. </div></BLOCKQUOTE>
Thanks Mark, At first there was a 40 degree difference between the WSM gauge and the other cheap dial gauge but then they settled in about 10 degrees apart. It's definitely running hotter than the gauge suggests.
The ribs turned out very good for a first run though. Fixing to throw a butt on in about five minutes. Hope all goes well! Going to be a long night...
Chris E
TVWBB Pro
The dome therm is affected by the outside temp, wind, sun since it is attached to the giant metal lid.
I live in Colorado so the sun, temp and wind are big factors and the dome temp never tracks the maverick temps on a regular way. Sometimes they are the same.
It also depends how much meat you have in there and the temp of the meat. This also affects the probe temp if it is near the meat on the grate.
I'm an engineer and it has taken me 2 years to get comfortable without over engineering things. BBQ time varies as temp varies but there is a wide range. Just don't let the cooker run away and it will settle and then rise slowly as meat mass rises in temp so aim to stabilze the cook at the lower end of your range.
If you want specific temp control look at the electronic temp controllers. Helps a lot to predictably manage overall cook time for competition. Otherwise adjust cook time targets for temp, of course.
I live in Colorado so the sun, temp and wind are big factors and the dome temp never tracks the maverick temps on a regular way. Sometimes they are the same.
It also depends how much meat you have in there and the temp of the meat. This also affects the probe temp if it is near the meat on the grate.
I'm an engineer and it has taken me 2 years to get comfortable without over engineering things. BBQ time varies as temp varies but there is a wide range. Just don't let the cooker run away and it will settle and then rise slowly as meat mass rises in temp so aim to stabilze the cook at the lower end of your range.
If you want specific temp control look at the electronic temp controllers. Helps a lot to predictably manage overall cook time for competition. Otherwise adjust cook time targets for temp, of course.
Monty House
TVWBB Pro
Just used my new ET-732 yesterday for my pastrami cook, and there was a 50-55 degree difference between lid and grate temps. As an earlier poster said, this differential seemed to moderate over the cook.
Bryon Piequet
TVWBB Fan
I did the boiling water test, mine was dead on.
Chris E
TVWBB Pro
I did the boil test on WSM dome therm, maverick probe and dial/probe therm. All checked out fine.
Put a few chickens in the WSM and fired up the cook. At the beginning the maverick and dial therm in the top vent read 235 and the WSM dome read 215 at about the same height.
I put the maverick probe under the chicken on the top rack about 3 inches from the side. It read 220 when dome was reading 250. AFter 90 minutes the maveric and top therm both read close to 330 as I finished the cook.
As an engineer the WSM is a great little thermodynamics lab experiment. I like to put the probe under the top rack not too close to the meat but not along the edge where hot air comes up. And I use the lid temp to see if it is moving or consistent. Aim for a temp range and if you like the results load the fuel to produce the same results. don't worry about the exact temp.
Put a few chickens in the WSM and fired up the cook. At the beginning the maverick and dial therm in the top vent read 235 and the WSM dome read 215 at about the same height.
I put the maverick probe under the chicken on the top rack about 3 inches from the side. It read 220 when dome was reading 250. AFter 90 minutes the maveric and top therm both read close to 330 as I finished the cook.
As an engineer the WSM is a great little thermodynamics lab experiment. I like to put the probe under the top rack not too close to the meat but not along the edge where hot air comes up. And I use the lid temp to see if it is moving or consistent. Aim for a temp range and if you like the results load the fuel to produce the same results. don't worry about the exact temp.