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Which Thermometer

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    Which Thermometer

    How many of you rely on your pit mounted Thermometer versus a thermometer at the grate level next to the on the LSG?

    I am a data freak. I cannot help myself and I will most always have an independent measurement on my LSG's. I like using a Fireboard so I can watch what the trends are and learn better how to manage the pit.


      Haha, did you see that on the LSG FB page as well? This was my comment:

      "I'm still experimenting. I like the digital for giving me an idea of when to add a split or 2, but I am leaning towards the TellTru for pit temps as the digital can swing pretty dramatically and may not be a great indicator for actual pit performance over the course of a cook. I still have a bit to learn with this cooker, but man it is fun."

      I think after a while it will become more intuitive for when to add wood/charcoal, but I'll always have at least one probe at grate level.


      • Joetee
        Joetee commented
        Editing a comment
        I always use a probe at grate level but started to think this might not be always necessary.
        I use a timer set at 20 minutes to check the fire. Sometimes I have to add a split and if not reset to the next time. Sometimes I have to add 2 splits. Wood is different and seems to burn at different rates. I guess depending on size. But 20 minutes is the norm. Now my splits aren't that big either. With smaller splits I can control the smoke much better. Bigger splits will burn longer but smolders.

      • CaptainMike
        CaptainMike commented
        Editing a comment
        'Tis a journey, my friend!

      I temp my pellet grill with every cook. Makes a big difference for me anyways.
      Long Live BBR


        On both my Hasty-Bake and my WSM, the mounted thermometer is as much as 50 degrees difference from the actual grate temp. I never actually use those hood mounted thermometers because of that.


          When running my LSG I always have a grate probe in. Actually two. One on the left and one on the right. This way I can tell how to manage my fire and air flow.
          I only use the tel-tru’s for a reference. Although they are pretty close to the actual pit temps. Give or take 25*.


            For long cooks on my BGE I rely on a grate probe and only use the Tel-Tru gauge in the lid as an indicator - I am an engineer and like my data hence now using the Fireboard to track the pit temperature. I must say that the the Tel-Tru is mostly less than 20 degF off the Fireboard probe.



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