Temp Gauge


 
DBono

DBono

TVWBB Super Fan
Hi All
What would be a good/accurate replacement temp gauge for my WSM 22".. Mine seems to be off..It was bought 2nd hand so a replacement from Weber is out of the question.
Thanks Dan
 
I don't know of a replacement, but have you taken it off and tested it since it "seems" to be off? Remember, hood vs. grate temps are different.
 
DBono said:
Hi All
What would be a good/accurate replacement temp gauge for my WSM 22".. Mine seems to be off..It was bought 2nd hand so a replacement from Weber is out of the question.
Thanks Dan
Click to expand...
I wouldn't worry about the lid therm.
Get a Maverick ET-732 (or higher) and move on.
 
Due to the location of the lid therm, it will almost always be different than the grill temp. If you pull the lid therm and test it with both ice water and boiling water, you will probably find that it is very close to specs. This last weekend my lid therm was at least 20* off from my grate temp. I will always go with the grate temp and only look at the lid therm as a curiosity. I am sure my lid therm is close to spec and I don't care. I only care about the grate temp and the meat temp. The main thing is you have to decide which you want to use, the lid or the grate temp. Once you decide that, don't worry about the other. Good Luck.
 
HI All My lid temp gauge is off by 20* from the grate temps also..Funny thing is that when the WSM is not in use the temp reads 100* Is that normal?
Thanks Dan
 
DBono said:
HI All My lid temp gauge is off by 20* from the grate temps also..Funny thing is that when the WSM is not in use the temp reads 100* Is that normal?
Thanks Dan
Click to expand...

If it reads 100 in the cool of the morning - yes.

But if your WSM is on the patio, in the sun, uncovered - then maybe not.

I've set up my WSM as a grill for a late afternoon start, and in the hot San Diego summer, my lid thermometer has read over 100 - and I believe it!

i have found that the difference in temp between lid and grate depends on where you measure on the grate and the size of cut you are cooking.

When cooking a tall cut(which puts the top of the butt closer to the lid tip), say like a big pork butt, the cooling effect makes a bigger difference.

When I cook something with a low profile, say like ribs, the difference is smaller.

ymmv
 
Bob Ivey said:
The main thing is you have to decide which you want to use, the lid or the grate temp. Once you decide that, don't worry about the other. Good Luck.
Click to expand...

Yep once you get use to it and know what it's doing it isn't that big of a deal. Kind a like an oven that's a little hot or cold. I went with the lid thermometer because it's bbq, not aerospace engineering.
 
DBono said:
Hi I do have 2 Mavericks 732.. Would be nice to rely on the lib temp some.
Thanks Dan
Click to expand...
At the end of the day, the lid therm tells your when it's safe to put the cover back on.
Use your Maverick for cooking.

Edit:
Tel-Tru doesn't make a therm of the proper dimensions that is "graduated" for smoker temps.
If you really have to have a lid therm, order a WSM therm from ereplacementparts.
Or...http://www.ebay.com/itm/Genuine-Web...331194?hash=item567141e47a:g:VXwAAOSwHnFVhSYf
I have a Weber lid therm on my WSM 18.5 and it is as accurate as an analog therm can be.
 
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