Can someone give my a rough guidine on how much difference there is between the temp I'm reading off the dome thermometer versus the actual temp at the grate in a large BGE? Say I'm set up indirect (plate setter legs up) with a drip pan - if the dome thermometer says 250, what's the grate at? Does if differ if I'm set up for direct cooking?
Food & Fire
- The carnivorous ramblings of a gluten-free grill geek.