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Maverick vs dome temperature

gpsegggpsegg Posts: 378
edited June 2012 in EggHead Forum
Tonight I did a 3 lb half bone in turkey breast. I followed a recipe that said indirect at 375-400. When I felt comfortable with temp, I put the breast on the grid and attached my maverick probe to the grid and watched. Initially to get the mav 732 to 375, the dome temp was showing 500 plus. Eventually, I got the dome temp down to about 400 and mav went to 325.Eventually the two got to within 10-20 degrees. I kept it as I we afraid of burning the skin. Eventually, pulled at internal of 160. Skin was crispy and smokey(used apple chunks) and breast was delicious and moist. Is what happened with the temperature variation normal? Thanks for all your help and incite. After we did a peach cobbler that was out of site! I am loving this!
George
Palm Beach Gardens, Fl and Blue Ridge, Ga.

Comments

  • Pictures please.......sounds awesome.
  • DuganboyDuganboy Posts: 1,118
    To the temp question:  Answer is yes.  Your example is pretty extreme, but you can bet on a 50 degree variance when you first put the pit probe on.  In time they get to about 20-25 degrees variance, which is no big deal.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,861
    Completely normal with what you report with temp "Dome vs. Grid".     Temps evens out the between the two the longer the cook goes.
    Packerland, Wisconsin

  • gpsegggpsegg Posts: 378
    Brew.....Just learning...one thing at a time. My tech level is limited. Thanks for all the help.
    George
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
  • Fair enough. Keep up the good work though.
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