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Old 11-17-2011, 11:36 AM   #14
bbqfred
Got Wood.
 
Join Date: 10-31-11
Location: San Jose, CA
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Thanks to all who replied. I'll give the Maverick and Thermapen a try and see how that improves things.

In a somewhat related question, I'm finding that I have a much harder time controlling temperature on my new 22.5" Weber Kettle than I do on the 18.5" that I inherited. The 18.5" I've been using now for 3 years and I find I get awesome results on it. I don't know if it's because it's seasoned with a layer of grease on the inside, or if it's because of the difference in size?

I use mesquite lump, I have a lot of different sizes. I'm wondering if a single layer of kingsford might give me more consistency on the 22.5.
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