eggheadforum.com

Egghead Forum

forums | help

Post a reply to in "EggHead Forum"

Name/Handle:

email*:

Subject:

topic icon:

boardcode:

Color: Size: Close all tags

Message:

emoticons

Guests, please use the guest password found in the grapic below.
Members, please enter your username and password.

Username:

Use my handle.

Password:

Guest Password:

* - your email address will only be available to registered users.

Topic History of: Dome versus Grate temperature
Max. showing the last 6 posts - (Last post first)

Author	Message
mad max beyond eggdome	GatorEgg, in addition to the bbqguru products. .. i know \"maverick\" makes a dual probe thermeter (one probe for the meat temp, one for the air temp) .. . my partner has been using them for years. .pretty robust. . .
GatorEgg	mad max beyond eggdome, Do you know of a thermometer that does this? Idealy I would like one that can be monitored outside of the BGE. GatorEgg
mad max beyond eggdome	GatorEgg, usually when i do a lo and slo i use my bbqguru to regulate the temp at the grid. ..that being said, the potato works great for a temp probe. .. word of caution. . .DO NOT use a meat probe to test ambiant air temp in your egg. . .it is not a reliable way to go. ...make sure you are using the temp probe designed to test air temps. .. and make sure it isnt' touching anything. .. .hth
GatorEgg	mad max beyond eggdome, Thanks. What is the set-up you use or would use to monitor the grill temp. I have seen probes stuck through meat, thermometers that lay on the grill. I read somewhere about sticking the probe through a potatoe sitting on the grill. GatorEgg
mad max beyond eggdome	GatorEgg, first its not unusual for the dome temp to be 25 - 50 degrees hotter than the temp at the grid. .. .that's why, we often say specifically that you want to cook a something at X GRID TEMP ...particularly when doing lo and slo cooking (Like briskets or butts or ribs), that if you want to cook them at 225, you want that to be the temp at the food, not the dome. .... having said that, you should calibrate your dome temp thermometer. ... easy, pull out the thermometer, stick it in a cup of boiling water. .. it should read right at 212. ..if not, you adjust it by turning the nut on the back side of the thermometer till it reads accurately. . . its hard to get a brisket up to 200 degrees when its sitting in 190 degree heat :-)
GatorEgg	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

Member Login