The 180 degree part didn't register to me thanks.
Either way I use me thermoworks smoke on every cook so that lid thermometer might as well not be there.
Like I said though I'll play around with some variables and hopefully get it dialed in.
Sent from my SM-G955U using Weber Kettle Club mobile app
That’s nice that the smoke will register higher temps. I’m not sure what my maverick reads but I can’t use it on hot cooks. It just reads hhh. I guess that means too hot lol.
Try using the force sometime and leave the thermo out. If you have a black kettle, bank the coals without any charcoal holder. That’s another chunk of steel you have to heat up.
I find charcoal holders limiting. I’ve utilized two zone cooking with no charcoal holder for years with no ill effects to the porcelain. I wouldn’t do it in my old grills out of precaution but I’ve had countless insanely hot fires banked in my black kettles with no problem. You can create a graduating two zone fire that you can’t do with a holder. They are useful and have their place for certain cooks but largely completely unnecessary.
A typical cook, I will dump a half lit chimney over the top of probably 3/4 chimney of used. At this point I leave the lid and grate off until you can visibly see a raging hot fire that will burn your hand off when anywhere near it. Then put the lid on and let it settle a couple minutes and cook. Trust me, you won’t need a thermometer to know your cooking hot. Here is an example or two
Sent from my iPhone using
Weber Kettle Club mobile app