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@scarri3rThe temp at the grid is hotter than the dome especially when you are just starting up. The longer the cook goes the closer in temperature they become. Put it back on the grid, just make sure you have it over the platesetter or whatever you are using to make the cook indirect.scarri3r said:I just got one a couple weeks ago. Didn't opt for the more expensive CyberQ with Wi-Fi ( although, that would have been nice ). Anyway, I find it easier to clip the DigiQ temp prob to the BGE dome therm. I tried clipping it to the grate however it seemed my stainless steel grate was 40 degrees hotter than my dome temp...My gasket is worn so maybe it's just hotter there as I do see some smoke come out the sides when it's ramping up. ? Once I clipped it to the dome thermometer, I had dead-on temps matching each other. Awesome!! I think most of the recipes we get here on the forum are for dome temps anyway so that's why I did that. Any other thoughts ?
Indirect for sure. I bought his first book and used some of his recipes and the boy does love the aluminum foil pans. You can use the recipe just like he states it, just set up for indirect at the temp he suggests.Recently picked up Myron's cookbook & found many interesting recipes/ideas. Was hoping to adapt them for the BGE, but it seems like everything, so far is cooked in "deep aluminum pans put on the smoker". Chicken dishes, pork shoulder/butt, brisket, etc. Guessing indirect, or things would burn/scorch? For those who've attended his cooking class or tried his recipes, how have you done it? In a pan on grid indirect over plate setter?, above a pan indirect on grid?, etc. Thanks!