Another Question for Maverick users

[Russ Harris]

It looks like based on the feedback from my first question, I will be moving my chamber probe from the grate to the top vent for better accuracy throughout my cook. Here is my second question. This is for those with a 2009 WSM with the lid therm that use a Maverick (or Podler or whatever...) would you say that the lid them temps tend to read higher or lower than your Maverick. Because I have a feeling I have been cooking my meat at higher temps that what I think I am.

 

[Lew Newby]

On my last cook my log shows that the vent temps (Maverick) ranged from 6 to 40 degrees higher than the Weber thermometer.

 

[timothy]

I don't have the newer WSM with the built in Weber therm. I have an 08 and I installed a Tel-Tru in about the same location as the newer ones. Depending on the amount of meat my lid can run anywhere from 50-75deg cooler than vent.
I did a few HH butts last year, loaded the butts straight from the fridge and for the first few hrs my lid was reading 100deg cooler than vent, as the meat warmed up the lid temp did start to mirror the vent temps.

Tim

 

[Eric Michaud]

Mine runs ab out 50 degrees lower but now I don't even look at it. Use the Maverick at the vent and ignore the lid thermo, one less thing to worry about.