Temperature Disparity

[Ed E.]

New WSM that I put some charcoal in just to learn to adjust vents for different temps. Later on I hooked up my new Maverick (newer one) and the temp on the lid is 45 degress less than what the maverick is reading. I know most will say go with the maverick, but I was not expecting this much of a difference. Is this something I should speak to Weber about and maybe I have a defective thermometer?

 

[Len Dennis]

Welllllllll, initially I'd say you have an issue.

BUT you've got 2 years on the warranty. Run a few cooks through it and keep track of the differences (if any).

Lots of time to make the claim.

 

[Ed E.]

Good point, I will continue to monitor for the first several cooks to see what the difference is. What I do not want to do is get used to the disparity and rely solely on the Maverick and continue smoking as is.

 

[Dave Russell]

Check the Weber therm in boiling water just like you should do with the Maverick probe tip. If the gauge is 10* or more off, Weber will probably send you one no charge.

Also, note that compared to the dome vent temp, meat will make the Weber gauge read quite a bit low until it heats up later on in the cook.

 

[Paul H]

Ed, have heard that the thermometers supplied with units are not that accurate. I've got a Taylor that I've been using for years. Rarely ,are the Maverick and the Taylor together on readings. As been said, you can get the gauge replaced but I'd just get myself a good bimetal and use it along with the Maverick. Keep the Weber for an ornament

 

[James Harvey]

Per Dave, boil the therm for accuracy. I'd guess that it's fine. I use a Maverick and a Stoker to read pit temps at the grate. They run pretty parallel. Lots of variables play on the lid therm so, without anything else, I just use it for directionable fluctuations on short cooks. Many here have better empirical data but you smoke within a wide range so don't get too hung up on the lid therm alone.

 

[Wolgast]

Well inside the cooker you will have alot of different temps. Bottom/top grate...And the lid ofc. Do like Dave said and check in boiling water. If it dont pass(212 +- 7f) then ask Weber for a new one. I guess this is something all cookers in the world struggle with. My primo(money sink) have the same problem. But then again test your oven with the mav. I bet it wont read the same as the oven thermometer.

Not really a Problem. As some wise ppl on this board already point´s out: Pick one spot to read temps and go with that.(i use my mav @ top grate)

A long time ago a very wise old man (Ben Franklin) said, "a man that has one clock knows what time it is and a man that has two is never really sure"

 

[Monty House]

I have a 2010 WSM 18.5 and my ET-73 Maverick was 30-40 degrees hotter at the grill than the lid temp. I now have an ET-732 and it is 40-50 degrees hotter at the grill.

I plan on doing the boiling water test on the lid gauge.

 

[Ed E.]

Thanks for the info fellas, I will check the thermometer using the boiling water. I'll post back after it's done. Busy week, I still do not see me putting any meat on the grill this week.

 

[Mike P.]

Ed, here's a good link on thermometers:

http://amazingribs.com/BBQ_buy...er_buying_guide.html

Hope this helps.