Dome Temp vs. Cook Temp

OH Sizzle · December 2009

Question:
I do not have a fancy rig to regulate and record my grill temps. If I am cooking something that call for "x" amount of time at 350dg what would anyone reccomend I keep the dome temp registered at? I have to believe it is minus at least 50dg.

Nature Boy · December 2009

It varies depending on your setup and how much cold meat you have on your cooker. Anywhere from 0 to 100 degrees. Wish I had a more solid answer, but "x" could be anything.
Cheers
Chris

Rib Fan · December 2009

This is a shot of large egg fully stabilized. Maverick is monitoring cooking grate and the Guru is dome temp.

Wayne

Rib Fan · December 2009

Helps to submit photo...getting old.

Wayne

OH Sizzle · December 2009

My latest example would be a 23pd turkey. I used the Mad Max version but it finished about 2hrs ahead of schedule. I kept the dome temp about 20dg's low but it was obviously not enough. Guess I will have to convince my wife a cyberqueII is an absolute necessity

"Sparky" · December 2009

Have you calibrated your dome thermo latley?

OH Sizzle · December 2009

I did it just before cooking the bird in hopes I would not ruin turkey day for all my guests. Good new is I let it hold over and managed not to fry it.

OH Sizzle · December 2009

How have you liked the DigiQII?

Celtic Wolf · December 2009

As I have said a million times; do not cook to time. Time will bite you in the butt every chance it gets.

Cook to temp.

OH Sizzle · December 2009

Sound advice. I suppose the learning curve is all part of the fun of it all!

Mike in Abita · December 2009

If the recipe came from this site you can pretty much figure the temp to be dome temp. Unless the recipe specifically states grid temp.

On other recipes I usually use the stated temp as my dome temp unless other that satisfactory results occur. Then I will adjust dome temp to compensate to achieve desired results. The Egg usually runs anywhere from 50-10 degrees lower at the grid vs the dome. (i.e. dome 350 grid 340-310 and so on.)

Now I have to go read the other responses to see if I have somehow misread the question.

Celtic Wolf · December 2009

One cut of meat to the next will cook different. I cooked 5 Turkeys the week before Thanksgiving for a group of cancer survivors. The biggest of the five finished 30 minutes before the smallest one.

It just happens..

Bacchus · December 2009

The bottom line is that it doesnt really matter. As mentioned cooking to temp is the way to go. Learning to gauge cook times with the dome therm is fine. Just be consistent and don't worry aobut it being off just a tad.

BTW...Ive had well over 100deg temp diff tween grid and dome.

Rib Fan · December 2009

I just answered the question...sorry...LOL. Yes cook by internal temp not time. Remember it is done when it is done.

Wayne

fishlessman · December 2009

turkeys almost always cook faster for me, probably has something to do with my pan being shallower than most. most oven conversion recipes i actually bump the temps up for the egg. heres some turkey times for the egg, there are some long and quick cooks but most came in at around 15/16 minutes per pound
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=769951&catid=1

fishlessman · December 2009

should also add that with a 23 pound bird, your dome therm may have been too close to the cold bird and giving a false reading because of it. you may have thought you were cooking at 300 dome but actual temps may have been much higher

Dome Temp vs. Cook Temp

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