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WHEN I FOLLOW RECIPES SHOWING EXACT TEMPS,SHOULD I BE USING MY DOME TEMP OR SOME OTHER LIKE THE POLDER TEMP..LOOKING AT A RECIPE IN THE FILES,IT SHOWS COOK AT 270 DEG. OR 300 DOME TEMP..THANKS
Use the dome temp. Make sure it is calibrated.
Check your e-mail! The "blow by blow" is there! :-)))[p]Have a good one![p]Dr. Chicken
John B/ST.CLAIR, Thanks for the question, and since this is a forum, we try to answer these with direct, visible, open answer's directly to the poster, here, where the question was asked.
Unless there is a unusual reason for doing otherwise. (Personal conflicts being one of them)[p]When the forum was in its infancy, it was recognized that there is a difference in thermometer readings inside the BGE at different levels. In order to not confuse the recipe readers/posters, and other forum visitors, all readings would be at the "dome" temperature with a accurately set BGE or other dome thermometer, even tho grill level temperatures would vary.
All internal meat temperatures are read, again with accurate thermometers according to the USDA recommended doneness charts, or close to it.
Basically, the BGE can be used in cooks much like you would use a home cook stove.
All the above is both factual, and personal opinion.
Cheers to ya...Char-Woody[p]
John B/ST.CLAIR,[p]I assume you are reading recipes here on the website and not the "magic" ones in the manual/cookbook. The times & temps in the manual/cookbook are only used if you have the magic Egg. Since no one has ever claimed to have tried those recipes and been happy, I assume no one here has the "magic egg" either. Ignore the recipes in the cookbook unless you check the website first, many are just plain wrong (ie: ribs in 45 min, beef tenderloin for 20 min, brisket for 3-4 hrs, etc). [p]As C~W said, temps are always the dome temp unless internal temps are also given, and they are taken with a good meat thermometer or Polder type thermometer.[p]Tim
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