Thermometers

[delearyous]

So I seasoned my camp chef 24"vault tonight and checked thermometer vs my maverick probe. And wouldn't you know that the vault therm ran just over 60 deg hotter..wtf. Went to calibrate it and it can't be done with this one. So do I just ignore it and use only my maverick? I guess I have no choice. Any good dial thermometers I should be looking at? I thought if a anything it would have ran cooler than probe.

 

[mosparky]

Seems like many smokers have issues with the factory thermometers being off. I think River country has a therm that will swap out and they are adjustable.

 Many prefer to just rely on the Maverick they already have and trust. Some will argue that the door them gives you the temp at the door, not  at the food.

 Being your Smoker is brand new, you might give Camp Chef a call and see if they will send you a new therm. No gaurantee it will be any more accurate than the first one, but maybe worth persueing.

 Personally, I'd opt for the River Country and know I have one that I can readjust to be accurate at the target temp. Meaning I don't care if it's 20 deg off in a 60 degree environment, but if I'm going to do most of my smoking in the 225-275 range, I want it pretty dang close at 250.

 

[mike5051]

I use the lid therm on my WSM as a guide, and a Maverick probe at grate level for my smoker temp.  The lid is a lot hotter then the grate where the meat is actually cooking.

Mike

 

[chilerelleno]

One of the better dial thermometers, and one that can be adjusted and trusted, is the Tel-Tru brand.
http://www.teltru.com/c-5-barbecue.aspx
A reliable door style, dial therms just give you a good idea of what's going on inside.
The cooking temp on the grate will often vary according from one level or end to another.
Use a probe or a decent, dial type oven thermometer.

Best bet is to ignore the manufactures scrap metal and use your Mav's air temp probe.



My CCSV24's door therm reads varies approx -25' to -50' lower than actual temp at center rack.