question about smoker temperatures

[Billy Etheredge]

I purchased a new 18.5" WSM a few months ago and have been using it every weekend and have been very pleased so far.

I have a question about the ideal temps. for smoking. When the recipe says to keep the smoker at a certain temperature, does this mean at the grate or at the top of the lid? I bought a Maverick thermometer and find that there is often about a 50 degree difference between the grate temp. and the temp. on the lid thermometer that came with the smoker. Thanks in advance for any insight into this.

 

[MKEvenson]

Billy, welcome to the group. Smoker temps vary from grate to lid to lower grate to sides of grate etc. I think that most will agree that the Weber supplied therm is almost always different from a maverick or any other. The usual advice is to pick one place to monitor temps and stick with it. If the meat comes out good and makes you happy all is well. About the only other thing you can do is calibrate your therm in boiling water and see where it lands.

Happy Holliday Smokin'

Mark

 

[TravisH]

I usually target 250º at the grate. But, if it's within 10º, I'm happy.

I used my Maverick to measure temps at the grate, noted the difference at the lid therm, and use that as a guide in case I need both Maverick probes for meat.

Temp is only a guide as I test for tenderness to determine when it's 'done'.

 

[Mike Hartwell]

The temperatures listed in the recipe section of the home page are taken at the lid vent.

 

[Morrey Thomas]

Your Weber lid thermometer is considered by many as a decoration like a hood ornament on your car. With that being said, I rely on my Maverick ET-73 and the pit and food probes on my BBQ Guru for monitoring. I usually set my Guru to control the pit at 225 for slow cooking and gentle rendering of fat and collagen. My 22.5 inch WSM reads about 250 on the lid when I am at 225 grate temp.