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Dome temp vs. grate temp
Comments
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20-35 difference is what i am seeing... as a matter of fact, Its currently 27-28 degrees different.Beaufort, SC
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The dome is higher than the grate then? Appreciate the response.
Cherry Hill, NJ -
30 minutes after lighting the egg probably 30-35 degrees but the longer the cook the closer they get. This is based on a low and slow though higher temp cooks have higher variances.
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Lit said:30 minutes after lighting the egg probably 30-35 degrees but the longer the cook the closer they get. This is based on a low and slow though higher temp cooks have higher variances.This has been my experience as well.SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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So think about heat loss at the dome so far from the fire vs the closer grate. That may help you remember that the dome Is less then the grateBeaufort, SC
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I think you will see a difference if you are indirect cooking versus direct. Indirect the dome temp will be higher than your grate for some time. Direct cooking the opposite may occur.
Ova B.
Fulton MO -
so i think the point of the story is to buy a maverick and check your grill and you wont regret itBeaufort, SC
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If direct, grate will typically be higher than dome due to distance from the fire. If indirect, dome is typically higher than grate as the heat flows up and around the stone/plate setter. Although on long low and slows, the grate eventually comes pretty close to dome (at least for me).
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Just got my Maverick and have a question. If I use my AR, do I put the grate thermo on the highest part of the grill or further down closer to the felt line?
Large BGE
Greenville, SC -
bclarksicle said:If direct, grate will typically be higher than dome due to distance from the fire. If indirect, dome is typically higher than grate as the heat flows up and around the stone/plate setter. Although on long low and slows, the grate eventually comes pretty close to dome (at least for me).Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Thanks for all the responses, and they all make sense. I do have a Maverick so I will have to do a comparison on different type cooks. And Dredger, I would put the grate therm closest to where your food will sit.Cherry Hill, NJ
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Related, by general convention, when temperatures are mentioned, unless otherwise stated, the temp is referring to dome temp as that is the one thermo all BGEs have. And since we all cook to finish temp or some other parameter such as "bend" or "feel", the cooking environment temp is a guide to how hot the BGE is. This info will help with an eggstimate as to when the cook should arrive at the finish-line.
I believe you can get too wrapped up with temperatures in the BGE as the internal environment has thermal gradients just like an oven. Best to ensure your thermo(s) are calibrated and use that info to help manage the cook. Just an opinion and we all know what those are worth.
>-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks SmokinOutBack. That's what I thought. Just makes sense, but wanted to check with the eggsperts.
Large BGE
Greenville, SC
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