Help w thermometer placement

[ak6143]

I have a 22.5 weber. Im looking to pick up an igrill or similar digital thermometer. Just curious where most folks place their thermometer to check the temp at the meat while still being able to keep the lid on nice and closed. Thanks
Adam

[tatoosh]

I have been running the cable between the lid and kettle, not the recommended approach, but it has worked okay for the time being. I have also run cables through the top vent so I could monitor both the cooking grate and the dome temps. But my dual read isn't available at the moment so I'm down to a Thermowork kitchen probe.

What I want to do down the road is add a hole with stainless fittings in the kettle, just above the food grate so I can run my food grate thermometer and a food probe (if used) so I don't have to worry about the cable getting cut by the dome.

If you monitor dome temperatures the way the maker recommends, it gets a bit more complex, since you will need to either park a thermometer in your top vent or drill a hole and add a regular bi-metal thermometer there. Which is sort of tempting. While they are not as accurate at the digital versions, once you verify just how "off" it is, it would still work as a good reference. You'd need one that goes to higher temps, at least the 500F or so.

My KettlePizza (different manufacturer) insert came with a 700F thermometer and I may move it to the dome of the Weber if I get brave and start drilling holes. I'd still use a digital to monitor the food grate, which is ... for me ... the most important temperature since that is where the food is.

Of course, you want to be "disconnected" with the iGrill unit. So a bi-metal that you have to be physically present defeats your intention. I'd look at running it through the top vent until you are sure you are happy with it. Then take a look at TVWBB website for some examples of how others have run probe themometers into their Webers.

Good luck, the iGrill looks like a nice unit.

[bigdaddy]

I'm on my first dry run using a candy thermometer(recommended in manual) anyone finding that doesnt work?

[bigdaddy]

Also if I'm reading 250 at the top opening with the candy thermometer anyone have a guess at the grate temp?

[ksu1971]

BigDaddy:

I cannot commit on the candy thermo in the top vent because when I purchased the Smokenator I also bought the Maverick ET-73 that has a probe I put at the grate level. To answer your next question it is anywhere between 15-35 degrees difference between dome and food grate and 10-30 degrees different between Dome and Hoovergrill. So if you are reading 250 at the vent them I am guessing 215 - 235 at the grate. Of course that is assuming your candy thermo is accurate.

[magicm]

Jun 28, 2012 16:00:56 GMT -5 bigdaddy said:

Also if I'm reading 250 at the top opening with the candy thermometer anyone have a guess at the grate temp?

Based on what I've read on this forum, there is a lot of deviation between dome temp and grate temp due to numerous factors (amibent temp, humidity, wind, leaky kettle lid, etc). The instructions mention a 10-20 deg difference, but most people here on the forum have a larger deviation. Most folks here recommend cooking to the grate temp and ignore the dome temp.

[bigdaddy3561]

The candy thermometer approach does not work!! I bought a maverick ET-723 wireless thermo after a less than stellar smoke. When put the BBQ probe at grate level the bimetallic thermo was 50 degrees cooler! As for cable placement I agree with tatoosh. My first try was thru the dome, bad idea, couldn't get the lid off easily when hot. Going to go in thru At just above grate level. Also with the et-723 use a 3/8 grommet, the food probe fits thru better.

[hotblackdesiato]

I struggled with some baby backs in my first run, kept a steady 250-60 at the dome on the weber probe, but even after 7 hours the ribs were just about cooked.
I then did the recommended dry run and measuring dome via the weber probe and grate temp (with a digital probe pushed through a potato). I found the offset between dome and grate was way too variable. In the early phase of the fire when the top vent was close down to 1/8 i was seeing 300F at the dome for 225 at the grate, later when the vent was at around 1/2, i typically found a 30F difference. Cooking to the grate temperature i think is the way ahead.

[paulw]

The Smokenator is a very handy addition to a kettle grill. It's for people who don't have enough money for a fancy, expensive smoker. Therefore, a lot of Smokenator users aren't going to have a lot of money for expensive thermometer rigs either. And the candy thermometer through the top does work, to some degree, as long as you're clear on that dome temperature does not equal temperature at the grill, and you make the appropriate adjustment. It's better than nothing. There is another problem with the candy thermometer, though, and that's that because it's a bimetal thermometer, it's probably inaccurate. Bimetal thermometers are often inaccurate. So for accuracy, you're going to need a Maverick, or an iGrill, or a Thermoworks, or some such thing. Frankly, good thermometers are the way to go. Meat shouldn't be cooked to time, but to internal temperature. To do really well, you need to know your grill and food temperatures, particularly food temperature, so getting good thermometers should happen sometime. Look at the Amazing Ribs web site's review of thermometers for some details. As for how to feed the probe and its cable into the grill, different people have different ideas. The one that made me shudder was the suggestion I once read to feed it up through the bottom vents. Those people are going to forget it's there, start sliding the ash remover, and slice their probe cable right in two some day. (I put a little ding in the edge of my grill and run the probe's cable there, but that's a very inelegant solution).

If anyone gets an iGrill, put up a review here of how it works!

[ncsmoker]

I am new to the forum but I have used a dome thermometer for the last 10-12 years. I don't remember the brand but it has about a 1 1/2" stem and a lock nut and I just drill a hole in the lid to fit the diameter of the probe.

Then I set my Weber slots to maintain a temperature of 275 degrees on it. Checked the grate temp when I first started this procedure and it was always between 225 and 250. Perfect barbeque temperature. Since I got the Smokerator the same holds true.

[aussiekev]

Hi There. I purchased a hood thermometer, drilled a hole and screwed into the top of my ancient (1986) kettle on the other side of the handle to the top vent. I also use an oven thermometer placed next to the meat in the cooking zone. You need to know these figures because temp control is critical. I found there is relationship between these two readings i.e hood temp 100 degrees centigrade - cooking zone temp 80 degrees. To cut down on opening the lid too much, check the hood temp and take away 20 degrees. Confirm every hour or so  by opening the lid quickly to check oven thermometer. Having said that, I've got a birthday coming up. Our doggies have kindly bought me an iGrill to check internal meat temp. Hope it works as I haven't had much luck with the regular probe gadgets. Cheers!