I have seen people asking many times about the dome thermometer accuracy on the WSM. This picture is with 4 half chickens on the top grate. That meat blocks the heat from really getting to the dome.
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EdF Ah, yes, have long been aware of th' diff' b'tween 'dome temp' an' grate-level temps. Ditto that fer discrepancy between multiple identical thermos, ovens, cookers...etc., usw....
Recently (c. yestidday) saw a post that makes me see a new path for alla my ol', mis-begotten cookers that has a factory thermo...
It's so very simple, makes me smack myself right in th' dang forehead fer not smellin' th' flowers... (D'Oh!!!)
I have th' proper tools t' hand t' test it out, but seems like a reasonable idea...
Shoulda' occurred t' me, bein' an' experienced cook... (but, it didn't)
That bein' said, it's how I will roll fer at least awhile...
Will report in wit' results, as I field test.
Last edited by Mr. Bones; January 21, 2017, 04:44 PM.Comment
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EdF, think along th' lines o' settin' yer shootin' arn's sights, proper-like, vs. 'Kentucky Windage', like I grew up learnin' t' shoot...
Both methods can achieve th' same results , in th' right hands, given adequate experience, an repeated application...
One's jus' a helluva lot less work... ;-)
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