Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Help please... Grate vs. dome

JamieoroJamieoro Posts: 180
edited July 2013 in EggHead Forum
I've read hundreds of posts about pork butts and have done a few successfully but need some validation before I go to bed and let 'em do their thing. I have two 5.5 lb butts about to go on the egg. I have my maverick set up at the grate and it's reading 50+ degrees below the dome thermometer. I'm aiming to cook them at 230-240 degrees. Should I trust the grate temp or go with dome as the primary?

Ran out if dizzy dust while rubbing, so used some raging river too...
image

Comments

  • Boil water and put either of your thermometers - or both - in the water. Boiling water is always 212. Then you'll know which one is right or off.
    2 Large Eggs and no chickens. How's that work? :)
  • nolaeggheadnolaegghead Posts: 12,214
    Your food is on the grate...the dome thermo is above the food.  The grate temp matters more.  Make sure the grate thermo is in the shade of the plate setter, or whatever you're using...and it's not touching the food.  Is your dome thermo calibrated?  I'd trust the digital before I trusted an analog thermometer, but use common sense..how hot does it feel it is?  I've had a probe go bad before too.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • EggcelsiorEggcelsior Posts: 9,754
    Trust it. This is on the higher side of normal variation. It will equalize as it cooks. I would drive down and watch your egg tonight, but I believe drinking and driving is frowned upon in both the State of Maryland and the Commonwealth of Virginia.
  • JamieoroJamieoro Posts: 180
    Thanks! Calibrated all thermometers before the cook started and were all good... And do have the therm "in the shade"
  • nolaeggheadnolaegghead Posts: 12,214
    Trust it. This is on the higher side of normal variation. It will equalize as it cooks. I would drive down and watch your egg tonight, but I believe drinking and driving is frowned upon in both the State of Maryland and the Commonwealth of Virginia.
    You got them special plates where you always have a good day - road trip!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • JamieoroJamieoro Posts: 180
    Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!
  • EggcelsiorEggcelsior Posts: 9,754
    Jamieoro said:

    Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!

    I'm freaking out. SWMBO is due to go into labor at any moment.
  • nolaeggheadnolaegghead Posts: 12,214
    Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!
    I'm freaking out. SWMBO is due to go into labor at any moment.
    First one?  All the luck to ya my friend.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • KennyLeeKennyLee Posts: 599
    I have the same issue.  My dome always reads way more than my Maverick at grate level.....for awhile at least.  After an hour or two into the cook, they always seem to come together though and usually closer to the temp of the dome from the outset if that helps. 

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • FoghornFoghorn Posts: 1,831

    Jamieoro said:

    Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!

    I'm freaking out. SWMBO is due to go into labor at any moment.
    No need to freak out. Just think of as being sentenced to a life sentence but you are eligible for parole in 18 years. The time flies. I'm eligible for parole in 2015.....

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • EggcelsiorEggcelsior Posts: 9,754



    Jamieoro said:

    Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!

    I'm freaking out. SWMBO is due to go into labor at any moment.

    First one?  All the luck to ya my friend.


    Numero Dos. 2nd girl, I'm screwed.
  • JamieoroJamieoro Posts: 180

    Jamieoro said:

    Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!

    I'm freaking out. SWMBO is due to go into labor at any moment.
    Ooh how exciting! Best wishes for an easy delivery!
  • nolaeggheadnolaegghead Posts: 12,214
    $375K ave per kid over the span of growing up...woooohooooo!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • SaturdayFatterdaySaturdayFatterday Posts: 467
    edited July 2013
    @Jamieoro:  definitely trust the grid temp.  My most frequent Egg cook has been pork butt; I've always trusted the Maverick's grid temp, and I've never had a bad pork butt cook (knock on wood).

    [Northern] Virginia is for [meat] lovers.
  • flemsterflemster Posts: 256
    I am sure saying this will doom me to failure next time, but I think the Pork Butt is the one cook that is impossible to get wrong... These have been turning out perfect every time for me....I have nothing but my dome temp (calibrated) and I have done them both low and slow (15-18 hours) as well as turbo.... Always turns out.  I say just do it... there can't be so many ways of doing it and only one right way...
    -------------------------------------------------------------------------

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
  • fiver29fiver29 Posts: 386
    I always go with grate temp. For all the reasons already stated.
    -------------------------------------------------------------------------------
    Cleveland, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]
    image
  • By shade of the PS, I assume you mean directly over it (so the PS is between the probe and the fire) and not over an open area, yes?
    It's an obsession, but it's pleasin'
  • JamieoroJamieoro Posts: 180

    By shade of the PS, I assume you mean directly over it (so the PS is between the probe and the fire) and not over an open area, yes?

    That's how I interpreted it!
  • I've had as much as a 105 degree difference today between dome and grate, allowing an hour or two for the meat to warm enough to not affect the grate probe. Right now it's more like 55-60 degree difference. Much more than I expected.
    It's an obsession, but it's pleasin'
  • nolaeggheadnolaegghead Posts: 12,214
    By shade of the PS, I assume you mean directly over it (so the PS is between the probe and the fire) and not over an open area, yes?
    Yes.  The fire casts heat radiation (infra-red) and that would give the probe a high bias when you're trying to regulate the indirect heat temperature.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

Sign In or Register to comment.