Temp differences --Maverick and WSM


 
S

Shaun H

TVWBB Fan
I am doing my first butt today. This is also the first time I have really used my Maverick ET732.

I figured there would be a gap in readings between the WSM cover thermometer and the Maverick...but the difference is 60 degrees??!!

Is that normal? WSM reads 200 and Maverick reads 260. The WSM is only a few months old, am I missing something, or is this to be expected? Or did I do something else wrong?

I used the clip to secure the thermometer at the top grate where the butt is. I am not too sure what to think.

If this is normal, and I want to smoke at 225, should I go with the grate temp or the lid temp?
 
You're not doing anything wrong. Thats a reoccurring prob that more than a few experience.
Me, I place my therm into the top vent. But since you're already at grate, I would just follow that.
Good luck!

Tim
 
The top grate temp will always be higher than the lid temp. Mine usually runs anywhere from 5-10* to 30-35* sometimes. I just use my ET732 probe at the grate.

Have you checked both with the boiling water test to check the accuracy?

The Weber thermometer is known not to be accurate. Mine is actually pretty good, but for the most part, I wouldn't rely on the lid therm.
 
Ok thanks guys...if you don't mind I have another question.

I don't know if this is a problem or not, but it strikes me as odd at least, is that I have been cooking now for roughly an hour and a half, and the temp is butt temp reads to be 122 degrees.

Is that normal? It just seems to have risen pretty high pretty fast. I didn't expect it to jump up that quick.

I got all the bottom vents at only 25% open.
 
I only trust the exhaust stream temp at the vent as well. It is the most consistant and isn't affected by the meat load. The difference will narrow between the 2 late in the cook. No need to cook less than 250 unless it is a insanely marbled (high dollar) brisket.

Your meat temp is normal, it will stall around 150-160 for hours as the internals (fat) breaks down.

Hope it goes well
wsmsmile8gm.gif
 
Thanks Glen. I was anticipating the stall, I just figured it would take longer to get there. Its now at 129 just since I last posted. Yikes.

Thanks for the help and soothing of my nerves.
 
Ok here is another question.

I have been monitering the cook temps on the hour and an hour and a half ago I was at 187. I figured that meant I was close to the end, and so I put a few more things on (chicken and jalepenos) that I thought would go for a couple hours. This was the first time I ever lifted the lid the entire cook.The food temp started dropping and fell all the way to 178 an hour later and held there. It is now currently 180.

Why would the temp drop like that? Especially so dramatically?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Monty House:
My lid runs 20-30 deg cooler than my Maverick's grate temp. </div></BLOCKQUOTE>

My lid also runs cooler than the top grate. 10-15o or so.

I know the lid is correct as I tested it in boiling water--212 on the button. Didn't try the lower end nor did I test my 732.
 
If I read correct, you meant your food temp dropped.

Is your probe all the way in?
Could it have been touching any exterior metal previously (like the inside of the lid)?
Did you move it (deeper into the meat)?

Food temp should not drop on a large piece of meat from simply opening the lid unless the above are wrong. A butt will hold steady for an hour sitting out on a counter when finished before dropping internal temp.

As for the grate vs the lid therm, go with your ET as long as it is properly placed (not too close to the outside ring or the inside meat). I use a Stoker with my Maverick and, end to end, they take 2+ hours to match. No idea why. Before the Stoker, I just used the ET to monitor heat direction, not exact temps as long as I felt they were in an acceptable range.

Many ask this question. Nobody has a concrete answer. Choose one as your guide and monitor the changes, not the temps.
 
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