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Grate temp

jscarfojscarfo Posts: 399
edited October 2012 in EggHead Forum
If the dome temp is 300 what is the grate temp? Is it hotter or cooler?
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Comments

  • travisstricktravisstrick Posts: 4,851
    Bout 20 colder
    Be careful, man! I've got a beverage here.
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  • jscarfojscarfo Posts: 399
    Thanks
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  • Little StevenLittle Steven Posts: 27,352
    That's only when you are indirect to be clear

    Steve 

    Caledon, ON

     

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  • makismakis Posts: 81
    I have found that after many hours of cooking, low and slow, the two come closer but still 20 sounds right...
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  • jscarfojscarfo Posts: 399
    Yea I just did a indirect whole chicken t. It smells great. Thanks again
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  • If you're cooking direct, food surfaces exposed to the infrared radiant heat from the charcoal will become hotter than the dome temp.  Therefore, certain foods may burn on the bottom even if your dome temp is below 400.   If you cook direct on a raised grid, things will be less likely to burn on the bottom.
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  • Little StevenLittle Steven Posts: 27,352
    Hey Doc!

    Steve 

    Caledon, ON

     

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  • So if you're cooking a pork shoulder and your target is 220 is that the grate target or dome target. Also, can you calibrate a maverick thermometer? Mine seems to run 2 degrees hot when I tested it in boiling water. 
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  • nolaeggheadnolaegghead Posts: 14,897
    So if you're cooking a pork shoulder and your target is 220 is that the grate target or dome target. Also, can you calibrate a maverick thermometer? Mine seems to run 2 degrees hot when I tested it in boiling water. 
    The food is between the grate and the dome thermometer.  So it gets a range of temps...a gradient.  Recipes here should specify if its dome or grate.  If not specified, assume dome.

    2 F off isn't worth calibrating.  Dunno anything about the mav calibration.  Should be in the manual.
    ______________________________________________
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  • lousubcaplousubcap Posts: 6,655
    edited October 2012

    Here's a summary of the info above-

    most likely with indirect ( heat deflector in place) cooks the dome thermo will run about 20-40*f higher than the grate when starting out.  Longer the dome is shut the less the temp difference.  On direct cooks, the grate will get the full measure of heat from the lump and the dome will be lower than the cooking surface.  Raised grid- gets you further from the lump and closer to the dome temp.  You have at least one thermometer to run this BGE with.  Make sure it is calibrated and get comfortable with what the number it gives you means relative to the method you are using to cook.  Usually recipes that mention temperature refer to dome unless otherwise noted.  Just an opinion and we all know what those are worth-enjoy the journey!

    Louisville   L & S BGEs 
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  • SkiddymarkerSkiddymarker Posts: 7,144
    lousubcap said:

    Here's a summary of the info above-

    most likely with indirect ( heat deflector in place) cooks the dome thermo will run about 20-40*f higher than the grate when starting out.  Longer the dome is shut the less the temp difference.  On direct cooks, the grate will get the full measure of heat from the lump and the dome will be lower than the cooking surface.  Raised grid- gets you further from the lump and closer to the dome temp.  You have at least one thermometer to run this BGE with.  Make sure it is calibrated and get comfortable with what the number it gives you means relative to the method you are using to cook.  Usually recipes that mention temperature refer to dome unless otherwise noted.  Just an opinion and we all know what those are worth-enjoy the journey!

    +1 - well said. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Little StevenLittle Steven Posts: 27,352
    And just so we are politically correct the grate is the thing that sits at the bottom of the firebox...the grid is the cooking grid. It makes it easier if everyone accepts that.

    Steve 

    Caledon, ON

     

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