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Temperature

gte1gte1 Posts: 376
edited August 2011 in Forum List
I decided to calibrate my thermometer. I have been going along nicely learning to cook on the egg. I did some ribs last night temp was hovering around 260 the whole time. After close to 3 hours they were way behind where they should have been. Before calibration I was cooking at higher temps, but not sure of the actual amount. I had to crank up over 300 to finish the ribs.

2 questions, how much lower is the grill temp in an indirect setup than the dome temp, and did I screw up the calibration?
George
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Comments

  • EdemitchEdemitch Posts: 196
    How did you calibrate it?
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  • gte1gte1 Posts: 376
    Boiling water
    George
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  • EdemitchEdemitch Posts: 196
    I usually do my ribs at 250 dome and use the 3-1-1 method with no problems. At 260 and 3 hours I would expect to see the meat starting to pull back from the tips at least a little bit. That's when I usually will foil for an hour before putting them back on for 30-60 min to firm them back up and sauce if desired.
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