Novice question about temperature

[d307p]

I won a Oklahoma Joe longhorn combo in a raffle. Trying my first smoke. My question is I laid a probe on the grill where the meat is cooking and on top of the smoker lid is the factory temperature gauge. They usually are reading 60-75 difference with lid gauge reading higher. Which guage should I be more concerned with? I am using charcoal and a piece of cherry wood in side firebox.
Thanks. Dave

http://s775.photobucket.com/user/d307p/media/E81F68C5-6859-48E2-A111-9C4D9E289909.jpg.html
http://s775.photobucket.com/user/d307p/media/5B1F7FF1-1522-49E9-8535-6B464D176195.jpg.html

 

[dirtsailor2003]

Stock therms are almost never accurate. You want to measure pit temp where your food is cooking. Make sure the term probe tip is not touching metal.

Here is how to test your therm for accuracy, I do this once a month:

http://www.smokingmeatforums.com/t/...is-212-f-an-accurate-measure-of-boiling-water

http://www.smokingmeatforums.com/t/191066/dirtsailors-mega-mother-of-all-cooking-links-index

 

[crankybuzzard]

dirtsailor speaks the truth!

A good way to keep your probe off of the metal is to insert it into a potato as a rest for it.  Good eats when done too, well sometimes...  

 

[gr0uch0]

For clarification, CB, you are recommending that the probe be inserted all the way through the spud so that the tip is exposed?

 

[crankybuzzard]

 
For clarification, CB, you are recommending that the probe be inserted all the way through the spud so that the tip is exposed?

Yep, then set the tater on the grate.  Not my pic, but what I'm talking about

tater.jpeg

• crankybuzzard
• Oct 7, 2016

 

[d307p]

I used a little foil to get it off the metal. I like the potato idea though

http://s775.photobucket.com/user/d307p/media/9400B255-E375-433B-8363-FF7B6171A238.jpg.html

 

[smokesontuesday]

I won a Oklahoma Joe longhorn combo in a raffle. Trying my first smoke. My question is I laid a probe on the grill where the meat is cooking and on top of the smoker lid is the factory temperature gauge. They usually are reading 60-75 difference with lid gauge reading higher. Which guage should I be more concerned with? I am using charcoal and a piece of cherry wood in side firebox.
Thanks. Dave

http://s775.photobucket.com/user/d307p/media/E81F68C5-6859-48E2-A111-9C4D9E289909.jpg.html
http://s775.photobucket.com/user/d307p/media/5B1F7FF1-1522-49E9-8535-6B464D176195.jpg.html

I have the exact same smoker/grill and the smoker therm is way off on mine too. I've seen it be anywhere from 50 to 100 degrees different from grate temp. I just ignore it at this point. The funny thing is my grill side therm is almost spot on. It usually fluctuates from 8-12 degrees off. I've been tempted to swap them a couple times but I use a Maverick anyway so I don't really care about the stock therms.

Pretty sure I have the same bungee cord to keep the lid tight too.