Larry D.
TVWBB Emerald Member
.If you feel more comfortable measuring temp at the cooking surface with a Maverick dual-probe or similar thermometer, that's great. But you can also just learn to use the lid thermometer.
My old-style WSM has no lid thermometer. The Brinkmann I had before (before I saw the light) had something that looked like a thermometer but never really worked like one. So I've been measuring temps at the grate since I started cooking BBQ. If somebody gave me a new WSM I'd probably apply the CarTalk remedy to the lid thermometer (I.e., if that pesky trouble light on the instrument panel bothers you, apply some black electrical tape). Seriously, Chris is right. Learn the ways of your WSM, pick one way of monitoring the temperature, and cook! Don't obsess about the temperature, unless the door falls off in mid-cook like mine has done. Use the force; good BBQ is more art than science.
