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I have used (til it failed) the Weber and found that it would read/display temps up into the low 200's-but since you were outside the settings it would always alarm. Now, if you are going to try a low&slow hunk of meat (other thread) and you don't want to spend big $$-you can get a bi-metallic oven safe thermo in any grocery store for around $ 6-8. Then with a skilled eye-put it in the meat such that you can see the dial through the DFMT-I use one (calibrated-they can be adjusted) for low&slows to make sure the remote is on-track. FWIW-
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings