Hi. I tend to use a Weber thermometer when I'm cooking in my WSM - one of the ones which has a probe into the meat, a metal sort of wire going to a round transmitter and a remote temperature gauge. It has been great for a couple of years.
The last twice I've used it, the temperature readout has been really erratic - 64°, 0°, 72°, 0° - ending up with zero again. So I'm guessing at the inside temp of the meat!
Any ideas what might be wrong?
Thanks
Andrew
The last twice I've used it, the temperature readout has been really erratic - 64°, 0°, 72°, 0° - ending up with zero again. So I'm guessing at the inside temp of the meat!
Any ideas what might be wrong?
Thanks
Andrew