Gill temp/dome temp question

swamprb

Decided to do a 2.5lb pork loin indirect. Cleaned out ash,load the lump and light the pile with my weed torch in @ 4 spots with slide open and damper off until smoke is clear @10min open the lid and set the plate setter legs up with drip pan and set loin on grill and get cookin. Now the dome temp hovers @5-550F and I set an oven thermo on the grill and its @350 steady. Anyway, I check to see if the dome Thermo(BGE) is calibrated,it is, so I go with the grill temp and the loin turns out OK. Does this sound normal? A digital thermo w/probes are on my list. Any advice appreciated!

gdenby

swamprb,[p]While that was a pretty large temperature spread, I could imagine it happening. For instance, with the fire started in 4 places, it should have been burning quite hot. If the plate setter was placed so that there was a gap letting hot air stream up from a hot spot to the dome thermometer, the temp reading should be quite hot. Above the plate setter, and near the meat, the temp would be a lot cooler. If the vents were mostly open for the duration, you might have had a steady stream of hot air rising from the top, while the meat was sitting in a "shadow."[p]Going with the grill, and checking the meat temperature seems the most reliable way to go.[p]gdenby

swamprb

gdenby,I probably started the fire in too many spots and got the egg too hot to bring down because I had a 400F dome temp 2hrs after I shut all vents down, I'd lift the lid to check the gaskets and come back and its up to 400 again. I'll make another attempt tonight.