S.Six
TVWBB All-Star
I just got my 18.5"wsm back in feb this year, and I've had some real big temp differences from what the lid is telling me to what my other temp probe is telling me(about a 10" probe down the lid vent). I've tested both of these gauges, and my Maverick remote, in boiling water, and they were all about the same. When on a cook the Mav and the 10" were on, but the lid was 30-60deg off (on the low side). So I called Weber, and they sent me a new one, and it was very close to the other two, but now I'm having the same problem. So my question is: Are the temp gauges that come with the wsm that bad, or is there just a lot of difference in temp inside that cooker?
BTW- on my last pork butt cook I was having this problem and I just went off of the 10" gauge, but at end of my cook both the lid and the 10" where spot on. Whats going on with my temps?
BTW- on my last pork butt cook I was having this problem and I just went off of the 10" gauge, but at end of my cook both the lid and the 10" where spot on. Whats going on with my temps?