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Guest
Guest
Ok, I have read just about everything on the site, but still have a question. I have been taking my temp readings on the center cooking grate. I have been using a cork to position a Podler probe about 1" above the grate and about 2" from the edge of the grate. I get a very consistant reading of about 230* using this method. Is the the correct area to read from? Is the WSB supposed to be this consistant? I have just smoked one item so far and this is what I got. I am just a bit shocked since I used to use a Char-Broil H20 smoker and it held temp cosistantly and needed to be babysat the whole time. So, basically my question is...What is the place that everyone reads their temp? I just got my smoker, so I am not too keen (yet) on drilling a hole in it to mount a thermometer. Thanks for your help, everyone!