It looks like you're new here. If you want to get involved, click one of these buttons!
from SANTA CLARA, CA
Here's some collective thoughts on the temp issue-
Okay- as you are aware, 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 (delta T varies quite a bit). Raised grid- gets you further from the lump and closer to the dome temp. Just make sure your dome thermo is calibrated, pick an indication and go with it.
Yup, the 12# bird has been in for 2 hrs. The breast reads 174 and when I pulled it out it was pink. :(
I'm adjusting temp, to be that of the actual dome temp of 350. Good thing I'm doing a test run!! Let's hope the rest goes smoothly ...
Looking back, I think I see my mistake. Directions say: Preheat to 350* without plate setter.
And this is probably why I'm doing the hard/time consuming cooking on my husband's gift!