So, I told y'all about the 22 Weber OTG that I snagged some weeks back. Well, yesterday it got used by me for the first time. I roasted sweet corn and onion next to the coals then moved them to the cold side of the fire when I put them on the grill with the hamburgers. I also roasted some Roma tomatoes in a grill skillet and baked some taters in the microwave. It must have been good 'cause the wife ate it up before I got pics.
What I learned about using a Weber is that I need a thermometer to help me understand the level of heat I'm getting. I bought a <$10 thermometer (BBQ something in the name) and placed it in the top vent. Needless to say, every time I took the top off, the thermometer went flying. I only picked it up twice before learning that it's HOT! (I'm quick if you give me enough time!). Now, don't read this to believe that I was lifting the lid that often, but my fire was cooling and I had to add coals. Unlit didn't help much so I had to do a half chimney light and add that. Then there was the time I had to take the corn and onions off the coals and put them on the grill when I put the hamburgers on.
Anyway, I've decided that I want to install this thermometer in the lid of the OTG 22.5. I found out that my ET-73 and ET-901 are NOT supposed to be used at temps as high as the grill will produce. I'm thinking that I should position it across from the vent wheel about halfway down between the handle and the rim. It requires a 3/8" hole to be drilled.
What I'd like advice about is a) my choice for locating the thermometer, and b) how to get a 3/8" hole through the porcelain and steel without wrecking the finish. With all the welders and builders who have posted here, I'm sure to get the right advice.
Thank you for listenin'.