- 33 Posts. Joined 5/2015
- Location: Greenville S.C.
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Yep, another case of factory installed thermometers not being calibrated. You can calibrate most any dial thermometer...there should be a hex on the stem next to the dial case (most of mine fit a 7/16" end wrench), inside the cook chamber. The exception being a button-type temp sensing dial like on some cheaper pit/grill combos...they're non-adjustable.
If it makes you feel any better, most will tell you their brand new smoker thermometer is way off...50 to 100+*F...I've never had one that was very close right out of the box...Weber kettle, Smokey Mountain GOSM, Smoke Vault, oven/deep fryer/accessory thermometers...the list goes on. It's best to check your cooker factory thermometers when you season them...verify with a digital probe or other thermometer (that you have personally biol-tested) placed close to the factory thermometer's stem/base. Even if you don't know how or can't make adjustments you will have a baseline reading for reference. I like to recheck mine after transporting and at least once a year, or more often as dictated by subsequent accuracy checks.
You'd probably need a specialty probe and head for firebox monitoring, if you want to go that far. It would give you advanced notice of the need to adjust dampers with changing weather/wind conditions, or add fuel, but really isn't necessary. I've had fryer thermometer stems in my old SnP 40", just stuck in under the grate through a hole in the barrel...the firebox end of the chamber can get rather hot if you you don't have a baffle plate...like 450*+ hot...but then I did have a full width/depth custom tuned plate in the smoke chamber that reduced grate temp variances to 15* and under, anywhere on the grate...nice to cook on, but damn tough to fire and hard on the stack of charcoal bags......
I've never considered going with digital set-ups with remote capability for pit monitoring (other than the typical RF type...have used a couple cheapos) so I can't make any recommendations on that.