dome temp vs grill temp

The difference in dome temp & grid temp is usually about 30 degrees with the dome being the higher temp....some will say different but I think this is about average.

The temp differentials posted are pretty accurate. I would add that I feel the dome temp is much more stable for taking readings and less prone to false readings due to proximity to cold meat and/or heat wash around the edges of a platesetter.

This is a question that comes up every now and then and the standard answer is always dome is hotter than the grid by whatever amount. I have found that to be true but I just don’t understand how that is possible because the coals are what is generating the heat and they are at the bottom below the grid. To sear we commonly use the spider or other devices to get closer to the fire. Some even chunk the meat directly on the coals to sear so that would lead me to believe that is where it is the hottest. I know there must be an explanation to the apparent phenomenon that the grid is a demarcation point for heat so that it is hotter above and below it. Just curious.
Popsicle

Civil Eggineer, never even thought about differentiating between direct and indirect. I guess that is what they call tunnel vision on looking at a question. As soon as I read your reply it was like a light bulb came on. I think you proved the old axiom of “every dollar spent on Engineering saves $100 in construction”. Thanks.
Popsicle

Wow I agree. Since you have no control over the grid temperature, why even bother monitoring it ro worrying about it. Just go with the thermometer and internal temp of the food.