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So my wsm is off this much?

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hdbrs

hdbrs

Smoke Blower
Original poster
Oct 12, 2015
94
15
So I finally got a decent thermometer, maverick et733, and used it for the first time last night on a tri tip.
20160423_210558.jpg

20160423_210558.jpg

20160423_213155.jpg

20160423_213155.jpg

I can't believe the difference in readings from the top dome thermometer on my wsm and actual grate temp. Was probably 40 degrees at least. I was always concerned I couldn't get my smoker up to temp. Last night wsm read around 200 and maverick was around 240-245. When my wsm got to 250ish I was at 280 give or take on the maverick. This has me a little concerned cus I don't want to be that high. I always used an empty water pan but I'm thinking now I may have to add water to keep temp at the grate where I want them. I'm gonna do some ribs this afternoon and I def want to keep temp in the 240 250 range. Well at least I know now. Is there a better thermo I can change out the wsm for? Or is it just the wsm thermometer is so far from the grate?
 
Did you test your maveric probes to see how accurate they are?

http://www.smokingmeatforums.com/t/...is-212-f-an-accurate-measure-of-boiling-water

It's very possible that you have that much difference between the dome and the grate. i like to know the temp where my food is.

No need to add water to keep temps down.i can run my WSM with no water and keep the temps anywhere from 180-400+. It's all about fire management and not over shooting your desired pit temp.
 
Last edited:
Ya both my mavericks we're right at 209-210 in boiling water
 
Just checked mine my Guru shows 232* my dome that I replaced shows 208* 

My dome on the boil test was dead on.

Richie
 
I guarantee you the Guru will be dead on.

It doesn't matter what your dome temp says if you know what the difference is.

Sounds to me like if your dome is reading 185, your grate will be around 225.

That's all you need to know.

Al
 
I think I'll maybe put duct tape over the wsm. I'll be monitoring grate temp from now on for a more consistent temp. I think it'll help my cooks become more consistent
 
hdbrs said:
So I finally got a decent thermometer, maverick et733, and used it for the first time last night on a tri tip.
20160423_210558.jpg

20160423_210558.jpg

20160423_213155.jpg

20160423_213155.jpg

I can't believe the difference in readings from the top dome thermometer on my wsm and actual grate temp. Was probably 40 degrees at least. I was always concerned I couldn't get my smoker up to temp. Last night wsm read around 200 and maverick was around 240-245. When my wsm got to 250ish I was at 280 give or take on the maverick. This has me a little concerned cus I don't want to be that high. I always used an empty water pan but I'm thinking now I may have to add water to keep temp at the grate where I want them. I'm gonna do some ribs this afternoon and I def want to keep temp in the 240 250 range. Well at least I know now. Is there a better thermo I can change out the wsm for? Or is it just the wsm thermometer is so far from the grate?
Click to expand...
The farther away from the heat source the cooler it gets. Now you know the temp at food level with the WSM analog temp gauge if it's consistently the same number of degrees from the Mav.
-Kurt
 
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