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GOSM Door Thermometer Troubles

post #1 of 20
Thread Starter 
My last smoke must have killed my door thermometer because it won't drop down below 80 even with it 40deg at night. I do use an digital thermometer in my meat, but I like using the door one because I always have troubles dangling a second probe in there it always bumps something it shouldn't. Has anyone ever had there door thermometer go bad, what are my options? Do they offer or sell a replacement for that??

Thanks as always.... TJ
post #2 of 20
I have the same smoker, although my door thermometer is fairly accurite I don't pay much attention to it. If you have a digital for your chamber temperature run the wire through the top vent and stick the probe through a potatoe that is cut in half on the level you have your meat on. I have also seen a few folks on here use a piece of wood with a hole drilled in it to place there probe through.

Hope this helps you out.PDT_Armataz_01_26.gif
post #3 of 20
Hey PotatoC,
Here is the part number for the Thermo/nameplate.
AZ002008 Heat Indicator/nameplate

This is the one that mounts to the doors with 3 holes (2 for the thermometer mounts, 1 for the thremo shaft.)

Here is their customer service info:
Customer Care Centre
410 Admiral Blvd
Mississuaga, ON
L5T 2N6
Toll Free: 1.800.668.5323
Locally: 905.670.7777
Fax: 1.877.565.2929
Hours: Monday to Friday, 9:00am – 5:00pm (Eastern Standard Time)

Hope this helps
post #4 of 20
The door thermometer on my GOSM is off by about 30 degrees compared to my Maverick. I don'tput any stock in the door unit. I have looked at some battery powered digitals for installation at various levels of the unit. If I replace your door unit, I'd think I'd go for a standalone digital wall mount.
post #5 of 20
Can you calibrate it?
post #6 of 20
Thread Starter 
Awesome info Wilson... I will call tomorrow...

However, what Deer Meat said, what is this block of wood or potato trick that people do to keep a digital from bumping agains the metal???
post #7 of 20
There are some pictures of it in here some were in some Q-view. I will see if I can find a photo.
post #8 of 20
Hi Debi,
The one on my GOSM has a nut on the back of the thermometer shaft.
I loosened the nut and held the the thermometer in a pot of boiling water, It was off almost 90 degrees,
I was able to spin the shaft and calibrate the thermo to 210.
It is off towards the low end a little and off around 20 degrees on the upper end, but it's close enough.
With all that said I still use 2 remote thermos, One in the meat and on stuck through a cork for grate temp.icon_smile.gif

You can never be too careful
post #9 of 20
I agree Wilson you can never be to careful..............20 degrees off is a bad thing.
post #10 of 20
I use a cork from a bottle of wine, I stick the probe of my remote thermometer through the cork so the tip sticks out about 1 inch. Then I wedge the cork in to an open spot on the grate I am using. If I am using multiple grates I put it in the middle grate. I feed the wire down through the Vent on top. That way the probe doesn't touch meat or metal,
The same applies with a potato, you stick the probe through the potato and lay it on the grate next to your meat.
post #11 of 20
I've got the Big Block GOSM Gasser and keep the door thermometer in place to seal the holes!

Trust your other instruments! I use the potato method with an extra digital thermo. Works super!


PS Why get another one when the brand new one doesn't work! You will only get the same problem back!
post #12 of 20
Pretty close to mine. Its off 25+ degrees on mine. I will be replacing it soon.
post #13 of 20
The first thing I did was get rid of the standard and ordered a 3" one off Ebay that could be calibrated. I calibrated it using boiling water, and then checked it again after about 50 hours of run-time. I had to tak my Dremel and grind out the hole, but I have faith in what I'm looking at. Check it out here:
post #14 of 20
I went to my local BBQ store and bought a new temp gauge. Drilled a new hole in the door next to the original, and comes with a nut to cinch it down. The new one is more accurate. Its color coded blue for smoking, red for Qing and white after that.
post #15 of 20
Here's a link to a thread that shows what I did with mine.


Take care, have fun, and do good!


post #16 of 20
Add a couple of thermometers to the side of the unit and you'll never look at that inaccurate door thermomoter again.

Instead you'll know the temps between the top 2 racks and the bottom 2 racks...ya know, the temperature where the the meat actually is!

Good Luck!
post #17 of 20
My door thermometer is pretty good, but why take the chance. I just drilled a hole in a big chunk of hickory and sent a probe thermometer through it. Better safe then sorry. Just my 2 cents.PDT_Armataz_01_37.gif
post #18 of 20
Thread Starter 
Awesome awesome feedback... First of all, I called GOSM and they are sending me a new one for free. What the heck it is free. However, I am totally into the piece of wood drilled with a digital in it. Will be doing that for sure. Also loved BeebeQue's post with the thermometers drilled on the side. What do you do to mount those??? And where can I find thermometers thave have the color designation like that? Looks awesome...
post #19 of 20
[quote=Desert Smokin;101259]The door thermometer on my GOSM is off by about 30 degrees compared to my Maverick. [quote]

Same here. Before getting the Et 73, I bought a couple oven therms, that hang from the grates. They were only 4 bucks each and more accurate than the stock GOSM. Only pita was having to open the door to read the temp.
post #20 of 20
I would ditch the stock therm for an aftermarket one. Here's a link to my mods page, which includes door therms http://mysite.verizon.net/resubqew/c...ssite/id3.html
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