Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Stoker - Guru Question

Options
Bluedot
Bluedot Posts: 82
edited September 2011 in EggHead Forum
Does it make any difference if you place the pit probe on the grate or to the dome temp thermometer? 
· Share on FacebookShare on Twitter

Comments

  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    Options

    You want to place the pit probe on the cooking grate so you can see the temps your food is cooking at.  When cooking with the plate setter in, it is pretty common for eggs have dome temps that read 20-30 degrees higher than the actual cooking grate.

    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
    · Share on FacebookShare on Twitter
  • 4Runner
    4Runner Posts: 2,948
    Options

    What R2Egg2Q posted...plus, you already know the temp of the dome so no need to put another "sensor" there. 

    My experience when going low n slow with either my Adj Rig indirect setup or the plate setter as far as dome temp vs grate temp is once it sets in, they both are very close.

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
    · Share on FacebookShare on Twitter
  • ribmaster
    ribmaster Posts: 209
    Options

    I place mine on the grate but I cook at 210 rather than 250.

    I use the meat probe set 20 degrees below my desired temp and test with my thermapen.

    with big chuncks of meat(butt/shoulders) you will have some rise in temp after removal.

     

    I grill therefore I am.....not hungy.
    · Share on FacebookShare on Twitter

Categories