WSM temperature difference

[Pompey Dinlo]

I was treated to a Maverick wireless thermometer kit for Christmas and put it to the test recently with some beef ribs and 500g boneless pork spare rib joint. Both were cooked for six hours at an average of 110oC (using the Maverick) however I noticed the temperature dial on the WSM regularly recorded a temperature 20oC less and it never entered the 'smoke zone'. Whilst both meats cooked the pork didn't pull and the ribs weren't as tender as they should be.

I would have thought six hours was sufficient for 500g of meat, I cooked a 2kg shoulder of mutton prior to that (without the Maverick) for 10 hours and it pulled perfectly. I tested the temperature with my Thermapen, placing it in the same probe inlet as the Maverick and it recorded a very similar temperature so logic dictates that if you want to adhere to cooking temperature guidelines then I should be led by the Maverick however my previous successes have been when I've based the temperatures on the WSM thermometer. This doesn't make sense, has anyone else experienced this?

[Bionicmunky]

Mine is exactly the same.

[keith157]

The dial thermometers in most smokers are for guidance only, to check how far off it is remove it and place it in a pan of boiling water then compare it with the Maverick probes. Remember it is in the lid so will record a lower temp than your probe on the grill itself.

[BraaiMeesterWannabe]

What was internal temp of meat when you pulled it?

[Scantily]

Never cook to time, cook until they're tender. Also, two pieces of meat will never cook in the same way, one shoulder might take 8 hours, and another similar piece could take 12.

And all WSM dome thermometers are crap, ignore it.

[slatts]

You'll probably find all lid thermometers are out.

Never go by times as said above, its low and slow and its done when its done.
If im having a bbq on a Saturday at 2-3pm i'll put my pork shoulder and brisket on Friday night around 10.30-11.30 and smoke until done, internals of 200f roughly then wrapped in foil and towels and in a cool box to rest and keep warm.

The food will stay warm for hours, start early and feed on time (roughly) lol that's my plan.

Slatts