Originally Posted by Phubar
I'm ready to place my thermometer on the UDS but I have a question,if I'm right I read something about if you have the thermometer on the side of your drum you have to ad 30 degrees to know what the core temp is?
If so and you want to mount the thermometer not on the side of the drum but on the Weber lid near the handle,does the thermometer read the core temp or do you still have to ad the 30 degrees?
I have a thermometer on both lid and side of my 85 uds. The lid temp varies by airflow. It also reflects the temp of the meat. By this i mean It runs low compared to the side at start but then equalizes sometime during the cook. If I have a path unobstructed by the meat it happens sooner. The +30 is a safe guide for me. I have not used a long candy/turkey fryer thermometer like some have but if you don't trust the +30 you might go with that set up.