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Used a $20 dial thermometer on my offset for years, switched to a digital probe last month in Kansas City
I cooked on my old offset for 6 years with nothing but the dial gauge that came welded on the lid. I trusted that thing like a family member. Then my neighbor in Kansas City lent me his digital probe for a pork butt cook and the grate was running 45 degrees hotter than the lid gauge read. That's the gap between a decent bark and a dry flat, right there. The old dial was reading the air up top, not the meat level. I still keep it on there because it looks right, but I don't trust it for anything. Anyone else find out their lid gauge was lying to them for way too long?
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emma_lee221h ago
The "gap between a decent bark and a dry flat" line hits hard because that was me for like 4 straight years. I had the same lid gauge my dad used on his old smoker and I just never questioned it, cooked everything by that number and wondered why my ribs were always kinda tough. Finally stuck a cheap oven thermometer on the grate next to a brisket one day and the lid was reading like 40 degrees cooler than where the meat was actually sitting. Felt so dumb. Now I clip a probe at grate level every single cook and honestly the food got better overnight. The lid gauge stays on there for looks and guests think it's cool, but it's basically decoration at this point.
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