kettle temperature control

[ronb]

May sound stupid but.....I see pictures of the smokenator with a 2 inch+ dial thermometer in the hood. What is a good thermometer to use without drilling a hole in the kettle (weber 22.5 inch)? Is this the way to maintain the optimum temperature of 220-230 degrees during the smoking period? First time smokenator user.

[ecripps]

Depends on how much you want to spend. You can use a candy thermometer from your local hardware store or buy a digital one. I have a Maverick, but I have to replace the probes every 6 months so I stopped using it. I just use the candy thermometer in the upper dome vent. What ever you use, check it in boiling water. It should read 212.

Ed

[kenny]

I hate to hear that about the Maverick. Mine is 4 months old, and I would have highly recommended it. I really like the wireless readout.

[dasborg]

Dec 25, 2013 14:55:12 GMT -5 ecripps said:

Depends on how much you want to spend. You can use a candy thermometer from your local hardware store or buy a digital one. I have a Maverick, but I have to replace the probes every 6 months so I stopped using it. I just use the candy thermometer in the upper dome vent. What ever you use, check it in boiling water. It should read 212.

Ed

212 degrees F as a boiling water temp check is ONLY accurate at sea level. I am in Denver, so water boils around 203 degrees F. One method that is more accurate as a check is 32 degrees F in a glass of ice and just enough water to fill the voids. This process is more accurate since freezing points are much much harder to alter in pure water. Honestly the easiest thing to do is pay for something from Thermoworks since they guarantee an accuracy of as little as 2-3 degrees and check other less expensive thermometers against its readings. I bought one of their cheaper therms called the Thermopop (~$30) and compared it to a couple other thermistor type thermometers such as a Brinkman fryer oil therm and the Maverick ET-732.

[dasborg]

Also, Ed, I've seen some posts on other forums regarding the probes going out on the Mavericks and baking them (with the plastic plugs outside the oven of course) at 450 for up to 2 hours. It fixes most of the issues since most of the time it is due to moisture in the thermistor part. I had one go out on my very first cook because of dripping fat from an upper grate. I baked it at 450 for about 30 minutes and it was all good after that. You may try that next time if there is a next time.

[ncsmoker]

Sorry for the delayed response. But I agree always check your thermometers in ice water. Water boils at different temps as you go up in elevation. I'm at 3000' and it boils at 209 here. I have given up on grill thermometers totally and just use a dome thermometer that I drill when ever I have to replace a Weber, maybe every 10-15 years depending on use. I calibrate it to the outside air temp before each burn and go from there. Make sure you clean any carbon off the probe before starting your smoke.

NC

[ncsmoker]

If you want to have a thermometer on the grill I would recommend this one from the Sausage Maker. www.sausagemaker.com/49600andnbsp212dialthermometerwith4ftcable.aspx You will need to build a housing for the dial but it will last a heck of a long time longer than a Maverick. I have it in my big smoker.

NC