Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

250 degrees dome = 195 grate?

Options
Rubmyrock
Rubmyrock Posts: 266
edited August 2012 in EggHead Forum
After 8 hours raised indirect? Does this even sound right?
· Share on FacebookShare on Twitter

Comments

  • Lit
    Lit Posts: 9,053
    Options
    No. After 8 hours I usually am pretty close to both being the same. Maybe 235-240 grate.
    · Share on FacebookShare on Twitter
  • travisstrick
    travisstrick Posts: 5,002
    Options
    Lit said:

    No. After 8 hours I usually am pretty close to both being the same. Maybe 235-240 grate.

    Agreed
    Be careful, man! I've got a beverage here.
    · Share on FacebookShare on Twitter
  • Rubmyrock
    Rubmyrock Posts: 266
    Options
    Strange. Something is off
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,670
    Options
    Did you open the lid at all?

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • Lit
    Lit Posts: 9,053
    Options
    Might be time to calibrate your dome thermometer. I do mine every couple months and still its 30-50 degrees off sometimes.
    · Share on FacebookShare on Twitter
  • Rubmyrock
    Rubmyrock Posts: 266
    Options
    No, haven't opened lid, not even home. My neighbor read out temps to me without opening
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,522
    Options
    No. After 8 hours I usually am pretty close to both being the same. Maybe 235-240 grate.
    Same here. How are you measuring the grate temp? Do you trust that thermo? If it is a probe, how close is it to the meat? After 8 I'd expect them to be very close anyway, so as you say, Something is off. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,670
    edited August 2012
    Options
    No, haven't opened lid, not even home. My neighbor read out temps to me without opening
    Are you sure your neighbor is not opening it?  :-?

    I usually have a 30 degrees differential between dome and grate but last night, nada, dome was equal to grate even after opening the dome!?  Maybe because I cooked pizzas before my overnight pork butt and the ceramic was already hot...  My setup was also somewhat different, I usually place my drip pan directly on the platesetter but this time it was on the grate and the v-rack was in the pan; better airflow?

    Anyway, I checked both thermometers by measuring temperature in a hot water bath and they were both reading the same temperature. I guess you could do the same to make sure that your thermometers are calibrated.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • Brownie
    Brownie Posts: 1,023
    edited August 2012
    Options
    Bet your running out of lump.

    Edit. I read wrong.
    · Share on FacebookShare on Twitter
  • Brownie
    Brownie Posts: 1,023
    Options
    https://us.v-cdn.net/5017260/uploads/FileUpload/58/2849f2b9f6ec6ceb533486c89be50f.jpg
    · Share on FacebookShare on Twitter
  • Rubmyrock
    Rubmyrock Posts: 266
    Options
    Indeed. I was running out of lump. Some had dropped to 200 by the time I got home. Both brisket and grate were at 180. I removed it because we were starving and it had been riding at 250 for almost 10 hours. (10 pound brisket). Fat cap slid off east with my wide spatula. Flipped over, sliced, and is the best meat I've ever cooked. I used a good amount of turbinado sugar, and half and half dizzy dust/ swamp venom. Also I injected last night with briaket inside package with a combination of allegro spicy marinade, beef broth and worchester. Amazing!!!!!
    · Share on FacebookShare on Twitter

Categories