WSM dome temp vs actual temp


 
E

Eugene Deel

New member
I don't have a temp probe to use on my first WSM cook so I'm wondering if there is any rough correlation between the Weber thermometer on the dome lid vs the actual temp. For example, if the Weber thermometer reads 300 could I assume the actual temp is 25 degrees higher/lower?
 
It could be off by a little or alot depending on how much cold mass your cooking.
I use a cheap turkey fryer therm clipped into the top vent and that usually reads 12-15 degs hotter than top grate.

Tim
 
When I first got my 22, the thermometer read within 25 or so degrees from my probe, (higher, I think) since then, not so much.
Even if it's 50 degrees off, your still in bbq country, just got to keep an eye on the cook.
 
I agree with Tim's post - depending on the mass of the cut, and if you put it on cold from the fridge, the bigger the difference between grate and dome.

I've been tracking my cooks on my 18WSM in a spreadsheet, and the dome has always been lower than the temp at the grate (using a Maverick dual probe unit for pit and meat) from butt, brisket, pork and beef ribs.

The longer the cook, the closer the difference gets, though - the biggest delta is at the start.
 
Remove it, test it in boiling water (just the probe not the whole unit). Note the reading. If it reads 212, no adjustment needed. If it read 222, then you know when it reads 222 on your WSM, it's really 212 at inside dome level. In my example, it reads 10o too high . If you want 300, it would read 310 in this example.

Adjust it mentally and you're good to go. For an approximation that is. The grate temp will normally read below (or above :confused: )the thermo reading. It seems every unit is different. They're usually close enough for our purposes.
 
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