Thermo mod for the 22.5


 
S

StanKM

New member
I'm about to mod my lid to accomodate a thermometer, possibly 2.

Should I place it by the handle like the Performer lid, or is there a better place for it ?
(no idea why Weber would not just include the thermo with my 22.5 Gold since the lid is the same size and colour as the Performer. I would be happy to pay the extra $$$..)
enough of my rant

I may also do a second thermo, should I drill out the lower portion of the kettle near the grate and place it there ?


Appreciate thoughts

Stan
 
I would figure on putting the thermo on the same side as the vent. I figure if you got the coals on one side and you are cooking indirect you would have the lid with the vent placed opposite the coals and I figure that is where you would want your thermo.

I am thinking if you had a thermo mounted at grate level ya might not need one on the lid...just sayin..........
 
So would you mount the grill thermo on the lid or the lower portion of the grill ?

I'm leaning towards mounting the first one in the same place as the Performer, I guess I could always poke one on a cork through the vent.
 
I've seen a pretty good idea where a guy drilled the rivet out of the center of the vent wheel and installed the thermo in place of the rivet.

I cut a slit in the lip of the bowl and ran the cable for a Mav therm mounted on the grill.
 
Stan I think you are over thinking this, put one thermometer in the same place as the performer and leave it at that. Remember temperature is only a guide it is done when it is done.
 
I agree Dave. Got a good sharp bit and going to get'er done ! Will probably grab an Instant read thermo.
 
Howdy Stan!

I put a thermo in the lid of my OTG. Upon reflection, I think I put it in the wrong place - opposite the vent cover and about 2-3 inches above the cooking grate. It works well enough, but if I were doing it again I would put it in the middle of the vent cover. My rationale at the time I made the decision was that I would be able to see the needle without having to hover over the kettle.

Having said that, I've learned a great deal about controlling heat by controlling the size and placement of my fire and the number of lit vs unlit briquettes I use. I'm approaching the point of learning Steven Raichlin's method of counting "Mississippis" to judge the heat of the fire. When I'm grilling, I don't care about knowing the temp, but when I'm cooking indirectly or trying to smoke, I like seeing where that needle is. After all is said and done, I use either remote temp probes or and instant read to tell me when meat is done. The thermo helps when doing veggies.
 
Stan here is the top of my 22" OTG. I also installed the insulator for the top vent. It's a little thing but makes life easier.........

Salmon-August-003-L.jpg
 
Hey Rolf,

Looks familiar ! Now I just need some time off work so I can actually use it.

Trying to figure out how to get a picture up here ?
 
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