Replacing The Stock Thermometer In The Weber Smokey Mountain Cooker - The Virtual Weber Bullet

[@Lee62bt]

I got a 5 inch River Country Thermometer. I did have to use a step bit to install it. I like the 5 inch thermometer because I can see the thermometer from far away.

[@suchairman2]

this same thermometer came with my used 22in wsm that I purchased on fb marketplace and it was a great addition!

[@bdourski]

Just received my first WSM-18 TODAY. Watched your video... thank you, very informative. Here is what I plan to do, leave the stock Weber gauge in place and add a new hole (90 Deg. position) using the Tel-Tru BQ300.

[@j.e9971]

Thank you so much! Just replaced my thermometer, it makes life so much more better.

[@TheVirtualWeberBullet]

Great to hear!

[@michaelc7139]

I have the BQ225 on my WSM 18.5. Looks very nice with the banding and markings. Sits on top of the bezel as Chris shows. I ordered their install kit to mount and hold in place.

[@ralphgrunz7377]

Weber should change the name of the WSM to the ASM Allingham Smokey Mountain. You and your site have done more to make the WSM all it can be. Thank You

[@TheVirtualWeberBullet]

Thanks for your kind words!

[@drpoop253]

the "Allingham Smokey Mountain COOKER"

[@jimcrookston2776]

Nice overview Chris! I installed the BQ100 on my 18 awhile back and have been pleased with its accuracy and fit. I agree the scale is small, but I also grill on my WSM so I like the fact that the gauge goes to 700. I have been told that it can damage a thermometer if it gets heated much beyond its gauge limit but not sure it that's true? BTW, for condensation I just put a thermometer in the oven which dries it out. You get the side benefit of checking the accuracy of the thermometer (assuming your oven is accurate). Thanks again.

[@beverlyc.8175]

Great video, Chris. I have a 2008 model WSM, and continue to use a Tel-Tru thermometer placed through the lid vent. It's worked well for me for the past 14 years.

[@johnvrabec9747]

I have the WSM 22" and use the Thermoworks Smoke and other digital thermometers to monitor the temp actually at the rack level, which is the temp your meat is seeing. The thermometer on the lid is an ok way to give a quick look-see, but, adding a newer gauge is more cosmetic, or if you know it's not in calibration. After a few times, anyone can figure out the offset of the dome temp, which the analog gauge is measuring vs. the actual rack temp. Once my cooker has settled in, my dome temp is 10° higher than the rack temp. I always use the water bowl, too. The only mods I have made to the WSM was the lid hinge (a must have, IMO) , gasketing on the lid seal and door seal, and I made Mahogany stained oak extension handles for the 3 bottom vents to enable easier control and prevent burns on my fingers.

[@TheVirtualWeberBullet]

Thanks for your feedback, I appreciate it. I'm in the process of editing a video in which I explain why I rely on lid temp almost exclusively when I cook. If you're finding only a 10°F difference between lid and grate, I don't see the need to go to the trouble of measuring at the grate to know the temp your meat is seeing, IMHO. 250°F vs 260°F, I'm happy either way. But as always, keep doing what you like and what works for you.

[@hilberto2217]

I have the 22 WSM and the OEM thermometer had condensation after my first use

[@TheVirtualWeberBullet]

Yes, these stock thermometers are prone to condensation. Here is Weber's solution, taken from their website, but it's geared towards gas grills, not the WSM. This is why some folks switch to a better quality thermometer. - - - Q: There is condensation in the thermometer of my barbecue, what should I do? A: Condensation can occur, especially in muggy weather. However, the condensation should disappear when higher temperatures are reached. To fix this issue turn on your barbecue on high heat for a few minutes and the condensation should evaporate.

[@uniquekreation]

Here's a quick product review of one of those Dozy thermometer. I have that RWB thermometer that came with my used 18" WSM. It has developed condensation inside the thermometer like the stock WSM thermometer. Not only that, but recently the thermometer is not stuck at 275* and will only move if you remove the thermometer and tap it on a hard surface. But it did get stuck again. I will be replacing it with some tel tru thermometer with the dark gauge.

[@TheVirtualWeberBullet]

Thanks for sharing your experience with that DozyAnt thermometer.

[@peterlai9018]

I have two stackers/spacers that came with DozyAnt thermometers. They seem fine so far and are accurate. Who knows how long they will last? My original lid thermometer is off by 25 F to 35 F depending on temperature. Thanks Chris for showing us that the DozyAnt thermometer fits 18.5" WSM without drilling!

[@HamiltonWard]

This video is amazing. Informative and to the point! Thank you!

[@TheVirtualWeberBullet]

Glad it was helpful!

[@dawsonmckeown4242]

Nice job Chris. As with all your videos this is very well laid our and understandable. Thanks!

[@TheVirtualWeberBullet]

I appreciate that!

[@jerryringenberg7868]

Hi Chris. I really enjoyed your video. I recently got a Weber Smokey Mountain Cooker Smoker, but it says it is 19 inch on the original manual. Model number is 63230. Is this the same as the what everyone is referring to as the WSM 18.5?

[@TheVirtualWeberBullet]

Nice trivia question! Yes, it's the same. During 2005-2008, Weber referred to the 18.5" WSM as 19". In 2009, they introduced the larger version of the WSM and referenced them as 18.5" and 22.5" and have ever since.

[@jerryringenberg7868]

Thank you Chris. You're the best. @@TheVirtualWeberBullet

[@a075923]

Thanks for the video, well done

[@jsoto20870]

My concern and I don’t know if I missed it (I was listening while driving) when you cook something large like a turkey or beer can chicken, does the stem hit the food or get in the way ?? This is a very detailed and informative video. I’ll check out some of your other videos and probably subscribe

[@TheVirtualWeberBullet]

I've used 2.5", 4", and 6" lid thermometers. Only the 6" thermometer was long enough to touch a beer can chicken, and even then I was able to rotate the lid to prevent touching. I have used a 4" stem in my 18" WSM for over 20 years with no problems. Anything ranging from 1.5" to 4" will work great.

[@josephkee1298]

Great video thank you

[@TheVirtualWeberBullet]

Someone asked me, "What do we do about the tiny hole that's also on the lid?" referring to the registration hole that prevents the thermometer bezel from spinning around. I wouldn't do anything about it., but if you're so inclined, you can cover it with a small piece of high heat flue tape, e.g. amzn.to/3lyTMLc

[@spookytruth9307]

Chris, I want to do my turkey (parts) in my 14'' WSM and I want to get it right. Do you think removing the stock thermometer and using the hole to dangle in a ThermoWorks air probe thermometer is a better one time option than the thermometer the cooker comes with? Thanks!

[@TheVirtualWeberBullet]

If you've been happy with your stock lid thermometer so far, I don't see any reason to take it out and dangle an air probe through the lid. You'd be better off sticking a probe into the meat to monitor doneness.

[@dougraymond3004]

Ambient temp is what one would be more concerned with no?

[@TheVirtualWeberBullet]

This video is about using a thermometer mounted in the WSM lid to measure the ambient air temperature inside the lid and above the cooking grate. Measuring temps at the cooking grate or measuring the internal meat temp are two completely different things.

[@MAGACOPP]

How does a Thermomter just STOP working? This is so infuriating.

[@MAGACOPP]

Stock thermometer just stopped working