I learned this lesson myself over the years. The WSM seems to just naturally run at around 250 or 325-ish depending on how you set it up. Following the instructions on Chris’s website helps a lot. I used to endlessly tweak things to get the temp as exact as I could but now I just take my time and set it up the right way and things just work. Electric ovens give you the impression that they are very precise and accurate but they are not in my experience.
Great website, have learned a lot since I got my 18” WSM last year. Before seeing your video about Tel True lid thermometers, I installed an adjustable River Country thermometer. I adjusted it to 225*F with a grate probe at the same temp. The thermometer is usually in a 10 to 15 degree window of the grate temp.
This is perfect timing. My WSM lid thermometer just died. I was planning to replace it with a better thermometer and the idea of adding a second probe up there to talk to my BBQ Guru makes a lot of sense. Thanks!
I have a WSM and kettles that did not come with thermometers. I usually use a probe with a clip, since my wsm came with holes for the probe. I put it as close to the center as possible. I had been looking for the little grommet some people put on their probe, so they can just stick the probe in the hole without attaching to the grate, but I'm kind of changing my mind. I was always suspicious of the amount of heat that comes up the side. I've thought about getting an automatic temperature control. Sometimes I like to finish off at a higher temp, and that's been hit or miss on my WSM
Using a ThermoWorks Signals, measuring at the grate and in the protein. In brisket cooks, I’ve run 3 probes, at the different sections of a brisket to learn how the flat, middle and point cook. And all three parts cook at different rates up until the stall. Then after the stall, the brisket cooks as a unified piece of meat with all sections reading nearly identical temps. For me, the grate probe is to just ensure I’m not overtemping the cooker or that it’s in runaway mode. Temps fluctuate as you cook. So long as the pit is in range, I don’t worry about 25° fluctuations. Just keep temps in a selected zone and range. As always, great video and thanks for sharing your deep knowledge.
Great information, very helpful to learn from. I just upgraded to a 22in WSM and compared the stock thermometer temps to 2digital probes (1 on the top grill grate, 1 pushed into the Side grommet). Found that the digital probes were equal to each other throughout the burn and both were consistently about 15F higher than the stock hood thermometer. The stock option is fine for cooks when working within that sort of range anyways.
Great video thanks for sharing, I use both aftermarket lid temp gauge and a wireless maverick temp gauge when doing yard work and or house chores. I noticed a slight +/- 10° difference for the first few hours, but they seem to match up once the food warms up. I love your website in general WSM info keep it coming. PRO TIP: Use a step bit when cutting sheet metal not a hole saw bit.
Thanks for sharing your lid temp vs grate temp experience. As mentioned in the video, I agree a 7/8" step bit is a great way to go. For the guy that already owns a 3/4" hole saw bit and doesn't want to buy a step drill bit, the hole saw will get the job done.
I concur with Chris. After about a year of purchasing my WSM, I replaced the lid thermometer with a Tel-True model. I find it to be consistently accurate.
I've always believed that consistency is the key to success in cooking barbecue. Whether you measure your temperature at the grate or in the lid, do it the same way every time. The same goes for how you start your fire. There are so many variables we can't control (weather, the fact that (seemingly) no two pieces of meat cook exactly the same way, et al) that I don't want to introduce any more. Personally I measure at the grate because (1) my old WSM predates lid thermometers and (2) I have a first-generation Stoker that has a grate-mounted temperature probe.
My lid thermometer died years ago. I use a probe, yes at the grate. Could I remove the weber thermometer and use that hole for my probe? There will be a small gap but that's ok. If it becomes and issue I'd fill the gap with aluminum foil. Thoughts'? Great video.
You could use that hole, but it wouldn't be convenient to feed the probe wire through that way. I simply run the wire under the edge of the lid as shown here: ruclips.net/video/ch5YLozM0ec/видео.html You can also use a cutting wheel to make a small slot in the edge of the middle section to run the probe into the cooker as shown here: www.virtualweberbullet.com/cutting-probe-thermometer-slot/
Meater wireless probes have the ambient temperature right next to the meat. Now I’m wondering if the cooling you described close to the meat is giving me a lower ambient reading. Thanks for your insightful videos!
I have written an article on this subject here: www.virtualweberbullet.com/wsm-temperature-tests/ In my 25+ year experience, it's not necessary to adjust in your brain the difference in temp between lid thermometer and grate temperature. The point of this video is that people assume grate temp is the gold standard and is always right, but it's not--it can be highly variable and in my opinion is no more accurate than lid temp. So measure at the lid, run your cooker measuring 250-275*F at the lid, and most importantly measure internal meat temp for doneness--that's the REAL gold standard when measuring temp in your WSM.
Hi Chris, Your final thought makes me wonder. Now I'm curious what your thoughts would be about replacing the existing lid thermometer with a digital thermometer. Instead of attaching a digital thermometer to the probe of the existing lid thermometer. Also if my profile pic didn't give it away, your neighbor's grill that got swallowed buy a Chevy volt has come in handy and saved the day more than once. As always , Thanks for all you do!.
I was kind of messing with you with that reply, but it actually got the gears in my head turning. After your video, I'm thinking about doing something like that on one of the cookers. Now look what you've gone and done to me. 😋👍😎
A thermometer accuracy is not important. You look at what temp you want to cook at and maintain that temp. The gauge and probes are there for reference. There are many factors. Wet or dry fuel. Outside temp and conditions (wind will throw your temps off just like rain). Ask me how I know!!!
I learned this lesson myself over the years. The WSM seems to just naturally run at around 250 or 325-ish depending on how you set it up. Following the instructions on Chris’s website helps a lot.
I used to endlessly tweak things to get the temp as exact as I could but now I just take my time and set it up the right way and things just work. Electric ovens give you the impression that they are very precise and accurate but they are not in my experience.
Great website, have learned a lot since I got my 18” WSM last year. Before seeing your video about Tel True lid thermometers, I installed an adjustable River Country thermometer. I adjusted it to 225*F with a grate probe at the same temp. The thermometer is usually in a 10 to 15 degree window of the grate temp.
This is perfect timing. My WSM lid thermometer just died. I was planning to replace it with a better thermometer and the idea of adding a second probe up there to talk to my BBQ Guru makes a lot of sense. Thanks!
I have a WSM and kettles that did not come with thermometers. I usually use a probe with a clip, since my wsm came with holes for the probe. I put it as close to the center as possible. I had been looking for the little grommet some people put on their probe, so they can just stick the probe in the hole without attaching to the grate, but I'm kind of changing my mind. I was always suspicious of the amount of heat that comes up the side. I've thought about getting an automatic temperature control. Sometimes I like to finish off at a higher temp, and that's been hit or miss on my WSM
Using a ThermoWorks Signals, measuring at the grate and in the protein. In brisket cooks, I’ve run 3 probes, at the different sections of a brisket to learn how the flat, middle and point cook. And all three parts cook at different rates up until the stall. Then after the stall, the brisket cooks as a unified piece of meat with all sections reading nearly identical temps.
For me, the grate probe is to just ensure I’m not overtemping the cooker or that it’s in runaway mode. Temps fluctuate as you cook. So long as the pit is in range, I don’t worry about 25° fluctuations. Just keep temps in a selected zone and range.
As always, great video and thanks for sharing your deep knowledge.
Great information, very helpful to learn from. I just upgraded to a 22in WSM and compared the stock thermometer temps to 2digital probes (1 on the top grill grate, 1 pushed into the Side grommet). Found that the digital probes were equal to each other throughout the burn and both were consistently about 15F higher than the stock hood thermometer. The stock option is fine for cooks when working within that sort of range anyways.
Thank you for an insightful and helpful video! Upgrading dome thermometers on both my WSM and Kettle are on my winter projects list for this year.
Makes sense to me. Keep it (cooker temp) simple. Accurate, but simple. I like the suggestions on better done thermometers.
Great video thanks for sharing, I use both aftermarket lid temp gauge and a wireless maverick temp gauge when doing yard work and or house chores. I noticed a slight +/- 10° difference for the first few hours, but they seem to match up once the food warms up. I love your website in general WSM info keep it coming. PRO TIP: Use a step bit when cutting sheet metal not a hole saw bit.
Thanks for sharing your lid temp vs grate temp experience. As mentioned in the video, I agree a 7/8" step bit is a great way to go. For the guy that already owns a 3/4" hole saw bit and doesn't want to buy a step drill bit, the hole saw will get the job done.
I concur with Chris. After about a year of purchasing my WSM, I replaced the lid thermometer with a Tel-True model. I find it to be consistently accurate.
I put a wood skewer into the top and center of the meat and attach the air probe with an alligator clip that’s attached to the end of the air probe.
I've always believed that consistency is the key to success in cooking barbecue. Whether you measure your temperature at the grate or in the lid, do it the same way every time. The same goes for how you start your fire. There are so many variables we can't control (weather, the fact that (seemingly) no two pieces of meat cook exactly the same way, et al) that I don't want to introduce any more. Personally I measure at the grate because (1) my old WSM predates lid thermometers and (2) I have a first-generation Stoker that has a grate-mounted temperature probe.
My lid thermometer died years ago. I use a probe, yes at the grate. Could I remove the weber thermometer and use that hole for my probe? There will be a small gap but that's ok. If it becomes and issue I'd fill the gap with aluminum foil. Thoughts'? Great video.
You could use that hole, but it wouldn't be convenient to feed the probe wire through that way. I simply run the wire under the edge of the lid as shown here: ruclips.net/video/ch5YLozM0ec/видео.html You can also use a cutting wheel to make a small slot in the edge of the middle section to run the probe into the cooker as shown here: www.virtualweberbullet.com/cutting-probe-thermometer-slot/
@@TheVirtualWeberBullet I decided to use a brass fitting. Photos in the WSM feed. Thanks for the tips of the virtual Weber bullet.
Meater wireless probes have the ambient temperature right next to the meat. Now I’m wondering if the cooling you described close to the meat is giving me a lower ambient reading. Thanks for your insightful videos!
A lot of people have good luck with Meater, I did not and gave mine away.
my question: what if any is diff between rack and lid on WSM.....so to thus interpret lid temp correctly
I have written an article on this subject here: www.virtualweberbullet.com/wsm-temperature-tests/ In my 25+ year experience, it's not necessary to adjust in your brain the difference in temp between lid thermometer and grate temperature. The point of this video is that people assume grate temp is the gold standard and is always right, but it's not--it can be highly variable and in my opinion is no more accurate than lid temp. So measure at the lid, run your cooker measuring 250-275*F at the lid, and most importantly measure internal meat temp for doneness--that's the REAL gold standard when measuring temp in your WSM.
Hi Chris,
Your final thought makes me wonder. Now I'm curious what your thoughts would be about replacing the existing lid thermometer with a digital thermometer. Instead of attaching a digital thermometer to the probe of the existing lid thermometer.
Also if my profile pic didn't give it away, your neighbor's grill that got swallowed buy a Chevy volt has come in handy and saved the day more than once.
As always , Thanks for all you do!.
It would be pretty easy to adapt an air probe to the existing 3/8" lid hole in the WSM. A little gasket to hold it in place would be a nice touch.
I was kind of messing with you with that reply, but it actually got the gears in my head turning. After your video, I'm thinking about doing something like that on one of the cookers.
Now look what you've gone and done to me. 😋👍😎
Great video Chris, thank you!
A thermometer accuracy is not important. You look at what temp you want to cook at and maintain that temp. The gauge and probes are there for reference. There are many factors. Wet or dry fuel. Outside temp and conditions (wind will throw your temps off just like rain). Ask me how I know!!!
Thank you sir for the good info
My WSM are so old that they didn’t come with a thermometer