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Dome Temp vs. cooking surface temp with plate setter

ChuckChuck Posts: 812
edited 7:17AM in EggHead Forum
I read somewhere that there was a difference between the dome temp and the cooking surface temp, especially when using the plate setter for indirect cooking. I'm not using a drip pan. Is this true?

Comments

  • FidelFidel Posts: 10,172
    Chuck,[p]It is true. The difference is usually 20-40 degrees. Some eggs higher, some eggs lower, but once you determine your difference, as long as the plate setter legs are in the same position your temp difference should be fairly consistent.[p]Mine is generally about 25-30* higher at the dome thermo than at the grate level.
  • Fidel,[p]We have found that before the egg has stabilized (ceramics being up to temp) the difference at the higher ends of the difference.[p]Once the ceramics are heated up and egg stabalized the dome/grid temp is at the lower difference stated below.[p]Kent
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