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Discrepancy between grate and dome?

Cooking 2 pork butts. Was going to do turbo method.
Grate temp is 290. Dome says 410. Is that a problem?
If so why is it happening and how is it fixed ?
Fortunately not cooking for anyone but myself so no real hurry
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Comments

  • IMO it would seem one of your thermometers is out of calibration. Try hooking the grate thermometer to the dome pin and see what it reads?
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  • SkiddymarkerSkiddymarker Posts: 6,821
    If you are cooking indirect, using setter or AR with a stone, it is possible that the dome and grid temp may be as much as 100ºF different for the first 20 minutes or so, dome being higher. After that they should settle in to be between 20ºF and 50ºF apart. After a couple of hours, they will get much closer. 
    I'd trust the grid thermo, assuming it is a MAverick or equivalent. Pull your dome thermo and check calibration. 
    (BTW to many old timers the grid is what you cook on, the grate is what the charcoal sits on)
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • LarrymacLarrymac Posts: 93
    edited January 2014
    Yes I'm an old timer.
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  • Grid temp has been steady 291-293 with Mav.
    Dome has now dropped to 395. Thanks for the heads up
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  • CookinbobCookinbob Posts: 1,491
    I have seen the same even an hour into a cook. Go figure
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • lousubcaplousubcap Posts: 6,219
    I've not seen that large a difference but if everything is in calibration then "believe your indications". 
    Louisville
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  • Hungry JoeHungry Joe Posts: 1,148

    A couple of things could be in play here.

    One, the grate probe is to close to the cold meat.

    Two, one or both your thermometers could be off, with the dome more likely to be off.

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  • revolver1revolver1 Posts: 350
    Check your dome probe and go for it.  It will take 5 hours@350  to finish the butt and it will be fine. 
    Dan, Columbia,Mo.
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  • CookinbobCookinbob Posts: 1,491
    FWIW, when I encountered the large difference, I checked cal on all three probes and they were good!  At the end of the day (or the cook) I go by the probe temp in the meat, and have not over or under cooked anything.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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