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Unread 01-11-2013, 08:41 AM   #14
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL
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I have an eyelet just below grate level on my 18.5 WSM. I used to route the cooker probe on my ET-73 up to the grate and mount it with the clip but any more I just stick ii through the eyelet far enough so it doesn't fall out (and not below meat that would drip on it.) I find that the dome thermometer (I guess I'm not the only one who calls it the dome thermometer. ) reads up to 50 lower than the grate because it is close to the cold meat. Later in the smoke as the meat gets hot, the two temperatures tend to converge. I don't consider a 10 or 20 difference significant.

Were I not using a second thermometer and controlling to 250 at the dome, I'd probably get 300 at the grate which is where a lot of us like to smoke anyway. Perhaps it is even by design that holding a steady temperature at the dome results in hotter temperature early in the cook.
HankB is offline   Reply With Quote

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