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Dome temp vs grill temp

How much of a difference is the dome temp vs the grill temp.


  • EggcelsiorEggcelsior Posts: 13,983
    35-50 degrees higher at the dome. It will equalize later in the cook(on low and slow).
  • lousubcaplousubcap Posts: 16,506
    edited August 2013
    And here's a bit more on temps-  most  likely with indirect ( heat deflector in place) cooks the dome thermo will run about 20-40*f higher (or more) than the grate when starting out.  Longer the dome is shut the less the temp difference.  On direct cooks, the grate will get the full measure of heat from the lump and the dome will be lower than the cooking surface.  Raised grid- gets you further from the lump and closer to the dome temp.     Whatever style of cook just make sure your dome thermo is calibrated.    Trust your indications-it's all you've got to drive the BGE.     FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Doc_EggertonDoc_Eggerton Posts: 5,155
    Dome and grid will differ even more greatly if you do a partial fill and/or start the fire in the back (away from the thermometer).

    For reasons I have never heard explained, it seems the back of an XL is hotter than the front, even with a evenly loaded fire.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Ive been running about 35 degrees hotter om the dome temp.
  • Doc_EggertonDoc_Eggerton Posts: 5,155
    edited August 2013
    Don't know how I got a double post.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • sariverssarivers Posts: 67
    edited August 2013
    I suspect it also matters how open your dome is. I saw on this web site that a lot of members do not use the cover with the daisy wheel on cooks that are not low and slow. I've stopped using mine on all cooks 300F and above. It would seem to me that if the top vent is completely open then the heat would not collect at the top and flow on out. In this situation I would guess that the grate temp is closer to the dome. This is just a guess though. I would love to hear other opinions on this.
    Columbia, SC

  • DfishelDfishel Posts: 104
    Thank y'all for the help!!
  • RareRare Posts: 2
    For some reason even after 18 hours my dome and grate temp never equal out.  This is on indirect cooks.  Dome always runs 20+ degrees hotter.  I have calibrated both probes twice.  Maybe I have a defect Egg?  Wish I could pinpoint the problem.  Really driving me crazy.  Temp fluctuates slowly up and slowly down through long cooks, 14 - 24 hours. 
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