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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 02-02-2011, 03:27 PM   #1
smokesignal
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Join Date: 11-10-10
Location: Rockport.Texas
Default new weber temperature control

Jusy got a new weber 22 1/2 in. silver one touch. Has anyone tried putting a temperature gauge into the dome? I have several gauges but dont have a remote and hate to drill a hole in this new weber.
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Old 02-02-2011, 04:04 PM   #2
Dave Russell
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The easiest thing to do is to get one of the smaller gauges that has a clip and stick it through the vent. It works great as long as you don't forget about it and knock it off. The better ones have a nut on the back for calibrating.
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Old 02-02-2011, 04:06 PM   #3
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Quote:
Originally Posted by smokesignal View Post
Jusy got a new weber 22 1/2 in. silver one touch. Has anyone tried putting a temperature gauge into the dome? I have several gauges but dont have a remote and hate to drill a hole in this new weber.
You can see in the picture below that I added a small thermometer to the lid of my Weber kettle (to the left of the handle). I used a small drill bit and it didn't damage the lid or the paint.
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File Type: jpg Pumpkin Picking at White Post Farms 10-09-10 093.jpg (65.5 KB, 171 views)
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Old 02-02-2011, 04:27 PM   #4
smokesignal
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Thats a nice collectiion. I see there is a temp.gauge on the char broil to the left of the weber and its down closer to the grate. Do you think there is much difference in temperature on the weber from the grate to the top of the dome?
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Old 02-02-2011, 04:29 PM   #5
NCsmoker
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One should remember when doing this that there can be a big difference in the dome temp and cooking grate temp.
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Old 02-02-2011, 04:43 PM   #6
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i just use remotes. they will last if you are carefull when putting the lid on.
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Old 02-02-2011, 06:12 PM   #7
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I use a remote for longer cooks, but, I also have a long probe meat thermometer that I use in one of the vents. It reaches to about 1" above the grate, unless there is meat in the way.
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Old 02-02-2011, 08:56 PM   #8
Anchors Smokeshop
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Quote:
Originally Posted by NCsmoker View Post
One should remember when doing this that there can be a big difference in the dome temp and cooking grate temp.
On a Weber Kettle, the difference between the cooking grate temp and the dome temp is about 5* degrees.
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[SIZE=3][COLOR=red][B]James [/B][/COLOR][/SIZE]

[B]THE SMOKE 'N BARREL[/B] [COLOR=black][B]COMPETITION BBQ TEAM[/B][/COLOR][B] Seaford, NY[/B]
Backwoods Party named Woody
Weber One Touch Silver 22.5 (2x)
Weber Smokey Mountain 18.5 (2x)
Ugly Drum Smoker named Rusty
[B][COLOR=red]Red[/COLOR][/B] Splash-Proof Super-Fast Thermapen

[URL="http://www.thesmokenbarrel.blogspot.com/"]The Smoke 'N Barrel Blog[/URL] [URL="http://www.facebook.com/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216?v=wall#!/pages/The-Smoke-N-Barrel-Competition-BBQ-Team/124849310898216"]The Smoke 'N Barrel on Facebook[/URL] [URL="http://twitter.com/#!/thesmokenbarrel"]The Smoke 'N Barrel on Twitter[/URL]
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