Define Dome Temp, Pit Temp Etc Please

bbqdiva

Hi all....could someone please discuss the various temperatures that occur when using the Egg. I'm familiar with the Dome temp, I only have a dome thermometer. [p]Where exactly is the "Pit" temp measured?[p]How about the temp actually at grid level, is that different than dome temp?[p]
Thanks again for expanding my knowledge base :P[p]Tish

WessB

bbqdiva,
For the reason you just mentioned..." I only have a dome thermometer " almost every recipe you get from this forum is based on " dome thermometer " UNLESS the poster specifically states grid temp...since not everyone has the means to measure grid temp, dome temp is the "standard"....pit and grid are for the most part the same thing, depending on where one would locate the "pit" probe...so just figure, unless otherwise noted a recipe refers to DOME temp.[p]Wess

KevinH

bbqdiva,[p]Adding to what WessB said, you will generally find that the grid temperature is LESS than the dome temp. This fact is not entirely obvious, given that the grid is closer to the coals than the dome. The scale of the temperature differential depends several factors, (a) raised grid or lower grid, (b) amount of ceramic mass in inside the egg (plate setter, fire bricks, etc.), (c) direct or indirect cooking method, (d) duration of the cook, and (e) other factors.[p]For an indirect low and slow cook, the grid temperature might average 25-40 degrees less than the dome temperature. I have experimented by placing temperature probes through the top of the daisy wheel and at grid level during cooks and monitored the temperature differential. There is a wide variation in temperatures, and it fluctuates over time.[p]The good news is that the food is tolerant of wide variations in temperature. You just have to adjust your cooking time based on how long it takes to cook each individual meal.

RJH

WessB, where do you clip your guru pit probe, the grid or the dome thermometer as I recall some others doing?