WSM Temperature Readings: Dome, Grate, or Side?

[Count Porcula]

The WSM is online, burning out the dirty smoke prior to cooking some pork belly at 275-300.

I have three temperature readings. One is about 408, and that's the probe that sticks into the side of the smoker through the grommet. The other two are not far from each other. The dome is around 410, and a probe resting on the grate, which I intend to put in the meat, is about the same.

This is interesting, because I have been relying on the side probe so far, and I don't know if I should.

What is the best policy?

The Tel-tru is just to let me know, from a distance, if I've gone way off course. I will be relying on the probes for accuracy.

 

[Count Porcula]

I should point out that I'm not using a water pan or any kind of deflector. This worked beautifully for my first pork belly.

 

[Count Porcula]

It turned out the "grate" probe had fallen down pretty far in the smoker, so I guess now I know why it was hot. It never occurred to me to open the smoker, because I was waiting for it to settle down, and I had no idea the probe had fallen. Anyway, the temperatures are closer to reality now.

Today I learned that if you don't use a water pan, the lower rack in a WSM will be a lot hotter than the top rack. Potentially useful, if I want to put potatoes or corn in there.

I let an editing program have its way with a cell photo of the meat. Not that impressed with its choices!

 

[Smoke-Chem BBQ]

I only use a side probe, running through the grommet, for chamber temperature. My dome thermometer is the one that came from the factory, so I treat it like a "is this thing on?" indicator.

 

[Count Porcula]

I am smoking pork belly, my wife just made cobbler, and my 21-month-old just decided to clean the pool. Someone pinch me.

 

[Count Porcula]

Can't believe I didn't discover pork belly sooner. All those wasted years. This was astonishing. The bark was really chewy this time.

 

[jaxgatorz]

looks great !!!

 

[Count Porcula]

Yeah, my wife was freaking out along with me. And her cobbler is incredible. Pork belly is the way.

 

[kelbro]

Looks great! I've never smoked a pork belly whole. I've always cubed them and made burnt ends and folks go nuts over them. I may try a whole belly.

The last two pork bellies that I bought at Sam's looked so good that I almost made bacon out of them. Pigs are getting leaner every year.

 

[Count Porcula]

The first time, I scored the fat side. This time I left it alone. I'm going back to scoring it. I like the way extra rub gets in the cracks, and I like those little cube-like projections.

This makes an incredible sandwich. I'm amazed that every BBQ joint in the US doesn't offer pork belly sandwiches. Infinitely better than pulled pork.

 

[fxsales1959]

The WSM is online, burning out the dirty smoke prior to cooking some pork belly at 275-300.

I have three temperature readings. One is about 408, and that's the probe that sticks into the side of the smoker through the grommet. The other two are not far from each other. The dome is around 410, and a probe resting on the grate, which I intend to put in the meat, is about the same.

This is interesting, because I have been relying on the side probe so far, and I don't know if I should.

What is the best policy?

The Tel-tru is just to let me know, from a distance, if I've gone way off course. I will be relying on the probes for accuracy.

I have two probes run through the grommet (if yours has one). I've read that just sticking an instant read through the grommet you might get higher reading because of the way heat from the charcoal flows.
I use an Inkbird I-BBQ-4T. one probe at grate level, one for meat. Interest


ly, My WSM is old and the OE dome thermometer went toes up. I bought a 3" Amazon job and installed it in he same hole. I only use it as a glance thermometer. Oddly enough, when I made a butt a few weeks ago, it was "fairly close" to my inkbird gate thermometer.