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Wildly off temp

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jlsm
jlsm Posts: 1,011
in EggHead Forum
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
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  • JohnInCarolina
    JohnInCarolina Posts: 30,945
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    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?
    "I've made a note never to piss you two off." - Stike
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  • Griffin
    Griffin Posts: 8,200
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    go with grate temp, ignore dome. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    edited March 2013
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    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

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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    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.
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  • jlsm
    jlsm Posts: 1,011
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    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
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  • sola
    sola Posts: 118
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    When's the last time you calibrated your dome thermometer?
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    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
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  • jlsm
    jlsm Posts: 1,011
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    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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