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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 07-13-2019, 04:16 PM   #16
70monte
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Probably because most people direct cook on a Weber Kettle.
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Old 07-13-2019, 04:45 PM   #17
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I have wondered the same thing... why doesn’t Weber place the thermometer on the vent side? That said, when cooking indirect with the thermometer over the fire, I have found my indirect side to average about 100° cooler than what the thermometer registers. Gives me a pretty good gauge as to what’s going on. This thread may push me to add a Tel-Tru though... :)
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Old 07-14-2019, 12:27 PM   #18
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Default Weber kettle flaw

I’m glad I’m not the only crazy person thinking this. I don’t use the therm as an actual therm, more for reference. I think I’ll give adding one a run. I like the cork idea so I don’t have to drill a hole but think it may mess with airflow?


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Old 07-15-2019, 06:59 AM   #19
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I have a Master Touch from a few years back and the thermometer is at 90 degrees to the vent. Works much better. The dome temp is usually 20C higher so it's an easy way to know what the kettle is doing.

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Old 07-15-2019, 10:15 AM   #20
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The few times I need precise temp monitoring I place either a probe or thermometer at grate level. The dome therm, even off the flame, is pretty useless.
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Old 07-15-2019, 11:12 AM   #21
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I use a probe or two with these attached to the grate:



As others have said the dome temp is pretty useless.
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Old 07-15-2019, 11:44 AM   #22
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Quote:
Originally Posted by kevrol View Post
I use a probe or two with these attached to the grate:



As others have said the dome temp is pretty useless.
I dont consider it useless. I dont consider it accurate but on a quick weeknight cook I dont feel like busting out probes and wires.
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Old 07-15-2019, 03:26 PM   #23
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Why do you need a grill thermometer on a quick weeknight cook?
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Old 07-15-2019, 04:44 PM   #24
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Quote:
Originally Posted by LordRiffenstein View Post
I have a Master Touch from a few years back and the thermometer is at 90 degrees to the vent. Works much better. The dome temp is usually 20C higher so it's an easy way to know what the kettle is doing.


The first years of the 26.75" kettles (2008-2010??) had the same 90 degree placement. Mine is from a few years later and it has the 180 degree placement. Doesn't bother me.
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Old 07-16-2019, 07:36 AM   #25
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I use my Thermapro at the grate level. That way I know better what I'm really working with in terms of temp.
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Old 07-16-2019, 08:16 AM   #26
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Quote:
Originally Posted by SMOKE FREAK View Post
Useless? I think not. I always put the therm over the meat being cooked. I realize that lid temp and grate are not the same. It's more of a reference point for me. I know what's going on with my fire and I know how to cook. I can take it from there...
What he said....

The kettle never struck me as a cooker that i am trying to keep perfect temp. That done thermo is just so you know when the fire is getting out of hand.

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Old 07-17-2019, 07:30 PM   #27
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