Built In Thermometer Accuracy?


 
K

Kevin G (Ragnar)

New member
Hi again all, I'm doing my second brisket and have added a new Maverick dual read wireless thermometer to the arsenal. It's now showing 235 on the bbq readout but the WSM gauge only shows about 190.. I'm thinking that the Maverick is the one to go by, this also explains (I think) what my first brisket didn't have that nice smoke ring I've always had..the darn thing was actually running at well over 300 and the brisket didn't have time to absorb the smoke?

I guess the question is do I believe the Maverick or the thermometer on the WSM?

Thanks, Kevin in CT
 
I saw your question and found it funny cause I just posted the same thing on another site

"Doing my second cook on my new WSM this morning. Weber therm on lid read almost 350*. Maverick reads 266* at grate level. To see which one was right added maverick #2 at grate level 207*

So I am wanting to believe maverick #1 at 266*. Minion method 1 hr in 266 sounds about right.

So how often to you check the accuracy of your thermometers? Every cook, every now and then or after today when you have 3 different readings?"
 
Thanks guys, I kind of figured the Maverick was the one to believe. I haven't tested the WSM one but I will after today's cook.

BTW here's a little something the wife just took from the oven to go with the brisket
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original.jpg
 
They are both accurate,just measuring different places in the cooker!
There can be a lot of difference between the temps 2 in from the side wall of lid & in center of cooking grid protected underneath with heat diffuser.
 
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Ahh.. I'd forgotten about that, it's hanging at about 145 now, 5 hours in. It seems on mine that the top vent has to be partially shut down to keep the temp in the right range. The bottom 3 are running slightly open and the top one is about 50% open. It is very hot and sunny here today.
 
Originally posted by John Ford:
They are both accurate,just measuring different places in the cooker!
There can be a lot of difference between the temps 2 in from the side wall of lid & in center of cooking grid protected underneath with heat diffuser.
Click to expand...
^^ Good post.

I rely on my ET-732 at grate level for my temperature readings. The dome thermometer typically reads a lot lower.

Bob
 
Thanks again guys for all the helpful info!! There's friends coming over today I've known since the wild & wooly 60's
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A few of us used to ride together way back then, I'll post a link to some pix later.

BTW here's a tongue in cheek look at BBQ in general

BBQ RULES:
We are about to enter the BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity. When a man volunteers to do the BBQ the following chain of events are put into motion:

Routine...
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables and makes dessert.
(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - drink in hand.
(4) The woman remains outside the compulsory three meter exclusion zone where the exuberance of testosterone and other manly bonding activities can take place without the interference of the woman.

Here comes the important part:


(5) THE MAN PLACES THE MEAT ON THE GRILL.


More routine...
(6) The woman goes inside to organize the plates and cutlery.
(7) The woman comes out to tell the man that the meat is looking great. He thanks her and asks if she will bring another drink while he flips the meat.
Important again:
(8) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN.


More routine...
(9) The woman prepares the plates, salad, bread, utensils, napkins, sauce and brings them to the table.
(10) After eating,the woman clears the table and does the dishes.


And most important of all:
(11) Everyone PRAISES the MAN and THANKS HIM for his
cooking efforts.
(12) The man asks the woman how she enjoyed her 'night off,' and, upon seeing her annoyed reaction, concludes that there's just no pleasing some women.
 
UPDATE: This brisket turned out better than the first, they smoke ring was evident this time around. I can only attribute it to using fewer hot coals for starting and running the cooker at a lower temp. Anyway here's a look at the finished product!

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I think the built in thermometers are really nice decorations and they serve a wonderful purpose of misleading my fellow competitors when they stop by for a visit.

What I'm actually saying is that for a number of years I have been using multiple WSMs in competition in conjunction with a Stoker system. I have often witnessed that cookers set up side by side and running at exactly the same temperature via the Stoker will often have totally different and both completely inaccurate reading in the built in thermometer.

So, as I said, they make very nice decorations.
 
I've noticed mine varies more when they're coming up to temperature versus when it's been running for a while, but there's always some difference. Some of this is location and some of this is that the built in one is actually running about 10 degrees off in boiling water. Oops. I could still use it in a pinch but I figure typically it's probably 25 degrees off, plus or minus.
 
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