Well I got a 22.5 inch weber one touch and am loving it. Tony's Finer Foods had baby backs for $2.99 lb, so I picked up a couple slabs. Unfortunately, I forgot that the one touch doesn't have a thermometer in the lid, so low and slow is a bit difficult to monitor. I've seen sites online suggesting that you can just drill a hole in the lid and drop a wing nut/thermometer in it, but I thought I'd check here to see if anyone has done this. Any help you can provide would be appreciated. Thanks.

Rather than going to all that effort and monitoring the temp at the lid rather than the cooking surface, why not get a remote sensing thermometer. It is an instant read thermometer with a cord that leads to the readout outside of the grill. Stick the probe through a potato to hold it and set it on the grill.

Abraus wrote:Well I got a 22.5 inch weber one touch and am loving it. Tony's Finer Foods had baby backs for $2.99 lb, so I picked up a couple slabs. Unfortunately, I forgot that the one touch doesn't have a thermometer in the lid, so low and slow is a bit difficult to monitor. I've seen sites online suggesting that you can just drill a hole in the lid and drop a wing nut/thermometer in it, but I thought I'd check here to see if anyone has done this. Any help you can provide would be appreciated. Thanks.

I've done it to all my Webers and it is really easy to do. I prefer to put them at the grill level, about 1/4" above the rim of the lid, and place it on the side opposite the grill vent. The only trick is to use a hammer and punch (or nail set) to make a dimple in the lid before you start drilling. Also, make sure you have a metal bit of the correct diameter.

I use a remote probe as well, but having a therm mounted in the lid is really convenient.

Thanks for the tips. I went the remote probe route as I don't have a metal drill bit, and I was trying to keep cost to a minimum. I've heard a cork works well for the probe "holder" as well so I'll probably try that and a potato. Loooking forward to those ribs.

Attrill wrote:I use a remote probe as well, but having a therm mounted in the lid is really convenient.

First a probe, then a therm, next thing you know.......

Are they preparing to launch some barbecue into orbit there? What in the heck?

G Wiv wrote:

Attrill wrote:I use a remote probe as well, but having a therm mounted in the lid is really convenient.

First a probe, then a therm, next thing you know.......

LOL - I've seen set ups like that before, I understand it on one level, but I'm not sure that any of my smokers are ready for their own IP addresses. One of the big reasons I attached therms to my Webers was that it took me too long to dig up the components to my remote therms (even if I had just used them the night before).

In the end I'm far too disorganized to maintain a set up like that. I can remember logs, axe, smoker, beer, meat. Anything beyond that is a bonus

(oh - and a chair, I usually remember a chair as well).

I should also admit that I've put two therms on all of my Webers, one by the vent and the other on the opposite side. I've found the ones opposite the vent to be more accurate.

I didn't realize that "remote" meant device to enable monitoring of BBQ from Mars...

I have a high tech model that I've been using for around 25 years now. It attaches securely, so I never lose it. It's quite handy; and the bio-metric sensors not only accurately gauge the temperature, but also the humidity inside my smoker. I find it more accurate than any thermometer I've ever tried. I think all BBQers should learn to use one of these.

Bio-metric Temperature and Humidity Sensor

stevez wrote:Bio-metric Temperature and Humidity Sensor

Where can I get one and does it come in blue?

stevez wrote:Bio-metric Temperature and Humidity Sensor

I've got one of those, but I thought they were for holding beers?