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Dome versus Grate temperature
Date: 2007/10/07 10:08	By: GatorEgg	Status: User

Newbie Egger

Posts: 0

I purchased my egg about 3 weeks ago. I put on my first brisket yesterday. While cooking the battery on my remote thermometer went dead and when I replaced the batteries it wouldn't work so I made a quick trip to Lowes. With the new one (same as the old) I found in the manual to condsider hitting the reset if the temp wasn't picking up. What do you know it worked. Now that I had two thermometers I decided to check the temp at the grill level. My dome temp per the BGE thermometer was 250F. (I recalibrated it with boiling water that day). I took my second probe and laid it between the felt gaskets of the upper and lower lids which allowed the tip to sit out over the grill but within a few inches of the edge. My temp there was 195F. I was about 8 hours into my 6.5# brisket flat and my meat temp was around 175F. I started using my grill temp as the one that I followed (225 - 250F) which brought my dome temp up to around 300F. My brisket finally reached 190F around 11 1/2 hrs. It was tender but I felt was dry. I was a little disappointed. My question basically is for these low and slow cooks what do ya'll find is the best thermometer set-up. I don't feel I can trust my dome temp.
Thanks,
GatorEgg