Lid temp 250, grate temp 270.

[Richard Marquez]

I've read the the WSM lid temp is off 20-25%, while grate temp no centered can read hotter. So 250 lid temp, 270 grate temp (Maverick ET73), where the heck am I?

 

[Richard Marquez]

Also...3 hours into my cook (1st brisket) and still no bark forming. Is that right at this stage? Only a 5lb'r, so about another 4 hours or so of cook time. I believe I applied enough rub.

 

[Dave Russell]

Personally, I don't care for the factory lid gauge, OR measuring at the grate. I measure in the exhaust because meat doesn't affect the temp near as much. I target 250 for low and slow, and 275 plus for chicken or anything I'm gonna wrap in foil.

 

[Jerry P.]

The lid temp probably isn't "off". It's reading the temp where it is. The lid and the grate are about a foot apart so it only makes sense that the two temps would be different. Don't get caught in the trap of trying to find an exact temp. Plus or minus 25 degrees isn't a big deal in the grand scheme of things.

 

[R. Hanson ("Rondo")]

Well said Jerry

...the first 18yrs the WSM was made it had no therm at all...just set the bottom vents to 30% open on reasonably nice days and smoke away

...doneness checks then, as now, were the secret to success

...later guys started adding their own tru-temp dome therms, then polders, then remotes, blowers etc, etc

....just pick one and stick with it somewheres in the smoke range

...one member here, Bob Correll, said it best: "A man with one thermometer knows the temperature; a man with two can never be sure!"...the Weber dome therm is all ya really need

 

[Another Bob B]

Hi Rich - What you read about the difference in temps @ Dome/Grate is mostly guestimates. As Jerry and Rondo above said " Don't read too much into your temp gauges. When you are satisified with your cook and have determined the temp on your Dome to be a certain reading you can go with it from then on. Most on here don't really find the exact temp to be too critical. Just consider your Dome temp to be a guide. Bob B

 

[Richard Marquez]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Another Bob B:
Hi Rich - What you read about the difference in temps @ Dome/Grate is mostly guestimates. As Jerry and Rondo above said " Don't read too much into your temp gauges. When you are satisified with your cook and have determined the temp on your Dome to be a certain reading you can go with it from then on. Most on here don't really find the exact temp to be too critical. Just consider your Dome temp to be a guide. Bob B </div></BLOCKQUOTE>

Thanks for the feedback guys. What your saying makes sense, just need to learn to get comfortable with the lid temp and not worry about anything else.

"A man with one thermometer knows the temperature; a man with two can never be sure!"...

Rondo I think that about sums it up my man. That was definitely me last night! I'll only be paying attention to ONE temp from now on

By the way, the briskett turned out fantastic! Bark turned out mighty fine and tasty too. First time using Texas BBQ Rub..... WOW

That's some good stuff right there! I'll see if I can post pics later.