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Wildly off temp

jlsmjlsm Posts: 910
The last two rib cooks I've encountered wildly differing dome and grate temps. Right now, 1.5 hours into my cook, the dome thermomater reads 425 and the grate Maverick reads 300. Both tested out at 212 before the cook. What gives? My gasket is still on though it's a mere remnant of its former self. Waiting for warmer weather before I change it. 
*******
Owner of a large and a beloved mini in Philadelphia

Comments

  • JohnInCarolinaJohnInCarolina Posts: 4,256
    That's weird. I don't think I've seen much more than a 10 degree difference. I assume you're cooking indirect with a place setter?
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • GriffinGriffin Posts: 7,440
    go with grate temp, ignore dome. 

    Richardson, Texas

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  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,542
    edited March 2013
    They should come together in another 1-2 hours.  Watch your fire though, as you may see your grate temp raise to the dome temp in the process.

     

    -SMITTY     

    from SANTA CLARA, CA

  • Charlie tunaCharlie tuna Posts: 2,191
    If your egg is on a temperature increase, there could be that much difference in temperature, because sometimes you can have flames coming up the sides of the egg -- licking the side walls where the dome stat is..  But if the egg is stabilized -- something is wrong with the probes.
  • jlsmjlsm Posts: 910
    No flames, Charlie. But each time I started with a healthy fire before I put the plate setter, drip pan and grate in. Weird. The only difference with the last two cooks is I decided to do "turbo" with 300 grate and I've lit in several places to start. I went with grate, took 2 hours, and I think these might be the best ribs ever. Used Mickey's coffee rub; really my favorite. Just enough sugar for a fabulous bark, just the right heat from ancho and black pepper. I'm thinking it needs a tad more salt, though. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • solasola Posts: 118
    When's the last time you calibrated your dome thermometer?
  • I've had some "temp creep" problems lately.  I've figured that wind was getting into the bottom vent and boosting the temp of my stabilized Egg.  Lucky for me nothing has gotten ruined yet.  Maybe this could be part of the problem?

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • jlsmjlsm Posts: 910
    Checked the dome and Maverick right before the cook. It was windy, but don't know why that would make a difference.
    *******
    Owner of a large and a beloved mini in Philadelphia
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