Carter Collins
New member
I just got an 18.5 WSM and I ordered a maverick 732 to go with it. I would like to get a second digital thermometer but don't really need another that gives the pit temp. Can anyone make a suggestion on one?
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Need thermometer suggestions
- Thread starter Carter Collins
- Start date
Tim (the grillaholic)
TVWBB Super Fan
Just curious, why the need for another thermometer? While they say it isn't the most accurate thermomter in the land, you have the lid temp on the WSM, The lid thermometer, along with your ET-732 should cover all youe bases. If you are looking for a back up, try several smokes with just the lid thermo. Find out how it cooks. You may even want to take it out, place it in a pot of water and bring the water to a boil. (This is the best way to see how accurate your Lid thermometer is.) This way if your batteries die, or you are without your Maverick, you will know where you stand with the lid temp.
Hope this helps,
Tim
Hope this helps,
Tim
Carter Collins
New member
The WSM I just got was gently used does not have a lid thermo yet. I would like to have another meat probe thermo incase I decide to do two things at 1 time like ham and turkey breast for Thanksgiving.
Jerry N.
TVWBB Emerald Member
Save your money and just use what you have for a while and you will learn what you really need. If you're set on getting another thermometer, get a $10-$20 digital thermometer. They work good for pit (through the tip vent) or meat and don't cost a lot of money.
Personally, I'd get a Thermapen and look into mounting a thermometer to the lid. I've had a number of thermometers, but I don't use them any more. I have a cheap thermometer through the top vent (drilled a hole through the rivet) that gives me a good pit temp and then I use a Thermapen for checking when the meat is done. A Thermapen works great in a lot of ways, but the probe not only reads the temp, it gives you a sense of the tenderness of the meat as you stick it in.
I don't use my maverick anymore because the WSM is so reliable, even on an overnight, I trust it to hold temp. Of course it took a while to get to that point, but once you're there, the WSM is pretty much set it and forget it.
Good luck.
Personally, I'd get a Thermapen and look into mounting a thermometer to the lid. I've had a number of thermometers, but I don't use them any more. I have a cheap thermometer through the top vent (drilled a hole through the rivet) that gives me a good pit temp and then I use a Thermapen for checking when the meat is done. A Thermapen works great in a lot of ways, but the probe not only reads the temp, it gives you a sense of the tenderness of the meat as you stick it in.
I don't use my maverick anymore because the WSM is so reliable, even on an overnight, I trust it to hold temp. Of course it took a while to get to that point, but once you're there, the WSM is pretty much set it and forget it.
Good luck.
