Refit the Thermo on my 22.5?


 
S

Scott LeRette

New member
I've only used my new incredible Smoky Mountain twice but I've observed that the lid Thermo is consistently 30 degrees hot compared to my maverick which sat on the lower grate. Am I correct in assuming the lid Thermo will run hot anyway? And knowing the diff in temps does anyone use it...knowing their cooker and taking into account how that temp differs (hope that makes sense). Can you refit the lid Thermo with a better one...if so, which one? And would you? Thoughts?
 
There will be a difference between dome temp and grate temp.
You could place the Maverick sensor near the Weber therm and see what the difference is. Then note the difference.
 
I have just done an experiment after thinking that my dial thermometer was out.

I had been taking temps through the lid exhaust and found almost 50F difference between the dial and probe. Thinking that the dial is out of calibration as you keep reading about them online, I went on the probe temp. Just fired up the WSM and got it to temp on the dial. Removed the dial from the lid and placed it in a pan of boiling water. 212F/100C reading!!! Placed the probe in the water - 212F/100C!!! Done the same with the handheld probes, and all read 212F/100C!!!!

For the 2nd part of the experiment I used a piece of thin wire to attach the remote probe to the dial probe in the lid and monitored the temps. Dial was saying 235F but the remote probe was saying 260F!!! Both read identical temp in the boiling water not 10 minutes earlier !!! I made sure that the end of the probes were equally aligned in the lid.

The only explanation I can think of is that the cable on the remote probe is picking up a higher temp from inside the lid as obviously the wire wasn't placed in the water.

Very strange indeed but at least I know that the dial thermometer is a lot more accurate than I thought it was.
 
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