Question about conflicting temps...

Discussion in 'Wood Smokers' started by bbqandfootball, Jun 19, 2009.

  1. On my old, inherited smoker, I used anoven thermometer sitting inside on the grates for a temp guide, since it didn't have a place for a therm outside on the lid.

    My new smoker came with the therm and the hole in the lid, and it seems to work well, but I noticed meats were taking longer than they should, so I threw in the oven therm just to compare. The lid therm reads about 50 degrees higher than then oven therm inside is what I discovered.

    Is this normal sincce heat rises, or could one of them be wrong?

    If they are both right, which one should I go by? The normal temp is around 250 for smoking most meats, so should I aim for 300 by the lid thermometer?

  2. wutang

    wutang Smoking Fanatic OTBS Member

    My offset smoker acts the same as yours. The lid thermo usually reads about 30-50 deg. higher than an oven thermo on the grate. Like you said-heat rises. I don't have any baffle set up so a lot of heat from the firebox just goes out along the top of the lid to the chimney.

    I would shoot for the temp you want measured by the thermo on the grate.
  3. harrylips

    harrylips Smoke Blower

    100% Agree. Some smokers would have been better served if they never put a temp gauge on it. Doesn't mean its a bad smoker by any means...

    Always go with your grate.
  4. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    Yes, heat will rise.. But it does NOT get hotter as it does..
  5. Pretty much what I thought. By the way, I probably posted this in the wrong forum. Should have gone in the charcoal smoker forum I guess.

    But yeah, I'm pretty confident that the thermometers are right. I'll just shoot for about 50 degrees higher than the real temp I want when reading the therm on the lid.

    Thanks again everyone.

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