Weber thermometers accurate?


 
M

MichaelBratton

New member
Seeing so much here and on YouTube about the inaccuracy of the Weber thermometers I was preparing to purchase replacements for my WSM and Weber kettle. Before doing so I decided to do a little test with them along with the Thermoworks and Inkbird instant thermometers I have.

I'm pretty glad I did because as you can see in the photos they are just about spot on. At least close enough for what I do.

At my location the altitude and barometric pressure read that I should be at about 211.6° F. I have never had a problem seeing them as I am usually close enough to them when I need to. Both of these Weber thermometers are 2021 model year.20211014_124000.jpg20211014_124351.jpg20211014_124257.jpg
 
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Very helpful thread, thanks for sharing Michael. We should all do this from time to time if we depend on the OEM thermometer. I use the lid thermometer during startup but prefer measuring grate temp for the cook.
 
Colin said:
Very helpful thread, thanks for sharing Michael. We should all do this from time to time if we depend on the OEM thermometer. I use the lid thermometer during startup but prefer measuring grate temp for the cook.
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I just decided to do this the other day. Not sure why I haven't done it before. I pretty much do mine the same as you. I use the dome thermometer for start up and just to kinda keep an eye on the pit temp at the dome level.
 
Just a thought.
Do you think that the layers of gunk on the therm's stem would have any effect? My therm is usually -30degs below what my DOT or Mav read. Do any of you have the stock therm that reads higher than what a probe therm reads?
 
TonyUK said:
Just a thought.
Do you think that the layers of gunk on the therm's stem would have any effect? My therm is usually -30degs below what my DOT or Mav read. Do any of you have the stock therm that reads higher than what a probe therm reads?
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In my experience, it can have a very slight insulating factor, but almost negligible unless it is VERY bad. Sounds more just like it needs calibrating if it is always off by the same amount.
 
I’ve always seen them as fairly accurate, if not dead on. Have not removed them and really tested them though, just by looking at them compared to my Thermoworks X4
 
About once a year, (or when I think about it), I'll pull them and stick 'em in boiling water to double-check.

They're not the most accurate, but in the ballpark close enough for most of my cooks.

One thing that does remain constant, at least on a couple of my kettles, is that the difference between the dome and the food grate is ~ 70 degrees, which is really helpful to know when cooking at lower temps for reverse searing.
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Rick Poch said:
About once a year, (or when I think about it), I'll pull them and stick 'em in boiling water to double-check.

They're not the most accurate, but in the ballpark close enough for most of my cooks.

One thing that does remain constant, at least on a couple of my kettles, is that the difference between the dome and the food grate is ~ 70 degrees, which is really helpful to know when cooking at lower temps for reverse searing.
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Bingo. Keeping track of how they relate to the rack you're using is their best use I believe.
 
When I got my WSM 18 back in 09, I cooked with the lid thermometer for a long time not knowing any better. The family raved at the food I was cooking. I've never replaced it and it still works.
 
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