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Internal Smoker temp question

post #1 of 13
Thread Starter 
So, I have probably the most simple no frills smoker out there. How does one regulate the internal temp of the smoker? Should I install one of the these on the lid, all I'll need to do is drill a hole?
post #2 of 13
You can install the thermometer in the lid. Just make sure that it's calibrated:
Option 1: Stick the probe in a glass of ice water - it should read 32F
Option 2. Stick the probe in a pan of slow boiling water - it should read 212F

If you can't calibrate it, you can make a note of what the variance is. However, if you can't calibrate it and it's way off, I would go with a digital thermometer placed inside the smoker. (I learned from FiredUp to just place the probe through a small red potato that is squared)
post #3 of 13
Well, boiling is 212F at sea level.
post #4 of 13
Thread Starter 
I'll be smoking at my parents beachouse on the NJ coast tomorrow. PDT_Armataz_01_25.gif
post #5 of 13
Dude fatfingered that! 212F is correct...I'll correct my post.
post #6 of 13
yea a good thermo will help a lot if ya put it in the lid remember rack temp will be a little hotter. if ya can put it a little closer to the rack that will help too. the thermos ya have in the pic are close on temps so have fun and show us what the outcome is.
post #7 of 13
Thread Starter 
Sounds good, maybe down the side of the smoker closer to the rack. Or maybe just a digital one.
post #8 of 13
Or both! That would enable to read mid grate and off to the side.
post #9 of 13
Thread Starter 
Hmmmm, not a bad idea.

I picked this one up at lunch just now. PDT_Armataz_01_22.gif
6438 Weber Digital Thermometer
post #10 of 13
That looks EXACTLY like the Oregon Scientific thermometer my wife got me for Christmas a few years back. Works great for meat. Not so good for smoker temp because it only goes up to 199°.

Make sure it goes high enough if you plan to use it for smoker temp.


Just found this in a review for it on Amazon

post #11 of 13
Thread Starter 
Damn, I might have to return it! I was going to use the raw potato method. You sure only 199?

Edit: Just read and it says meat temps up to 199. I guess I'll use this in the meat and use the other one on the lid for internal temp.
post #12 of 13
Yep. Updated my post. Sorry should have created another one.

post #13 of 13
Thread Starter 
I just read that on Amazon too and edited my post. PDT_Armataz_01_11.gif
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