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250 degrees dome = 195 grate?
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Rubmyrock
Posts: 266
After 8 hours raised indirect? Does this even sound right?
Comments
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No. After 8 hours I usually am pretty close to both being the same. Maybe 235-240 grate.
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AgreedLit said:No. After 8 hours I usually am pretty close to both being the same. Maybe 235-240 grate.
Be careful, man! I've got a beverage here. -
Strange. Something is off
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Did you open the lid at all?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Might be time to calibrate your dome thermometer. I do mine every couple months and still its 30-50 degrees off sometimes.
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No, haven't opened lid, not even home. My neighbor read out temps to me without opening
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No. After 8 hours I usually am pretty close to both being the same. Maybe 235-240 grate.
Same here. How are you measuring the grate temp? Do you trust that thermo? If it is a probe, how close is it to the meat? After 8 I'd expect them to be very close anyway, so as you say, Something is off.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
No, haven't opened lid, not even home. My neighbor read out temps to me without opening
Are you sure your neighbor is not opening it? :-?I usually have a 30 degrees differential between dome and grate but last night, nada, dome was equal to grate even after opening the dome!? Maybe because I cooked pizzas before my overnight pork butt and the ceramic was already hot... My setup was also somewhat different, I usually place my drip pan directly on the platesetter but this time it was on the grate and the v-rack was in the pan; better airflow?Anyway, I checked both thermometers by measuring temperature in a hot water bath and they were both reading the same temperature. I guess you could do the same to make sure that your thermometers are calibrated.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Bet your running out of lump.
Edit. I read wrong.
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Indeed. I was running out of lump. Some had dropped to 200 by the time I got home. Both brisket and grate were at 180. I removed it because we were starving and it had been riding at 250 for almost 10 hours. (10 pound brisket). Fat cap slid off east with my wide spatula. Flipped over, sliced, and is the best meat I've ever cooked. I used a good amount of turbinado sugar, and half and half dizzy dust/ swamp venom. Also I injected last night with briaket inside package with a combination of allegro spicy marinade, beef broth and worchester. Amazing!!!!!
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