Dome Temperature vs. Grate

BigKlu

Still working on learning the BGE and trying something

Do most of the temperatures when looking at recipes refer to dome or at the grate?

 

Typically what is the difference between dome and grate?

 

I am looking to do a pizza tonight if the dealer has a stone today.  It really looks great...

 

 

THEBuckeye

I'm not hardcore - don't have the remote dual sensor stuff, just the dome thermometer. 

When cooking Pizza, I like to get to at least 600-650 dome. Be sure to heat the stone prior to cooking the Pizza. I'll look at 4 minutes and usually pull at 8. I've found the times I went longer the bottom was more burned than my liking. Pizza takes a few cooks to get comfortable. 

When cooking meats, I'll go with the dome temp but use a Thermopop to make sure I get the meat to the proper temp. 

I did learn recently that to get to a simmer with a Dutch Oven you want to hold a 330 dome that is apparently a 300 grate. I went with 330 and didn't worry about the grate.

THEBuckeye

Chubbs

Recipes refer to dome. Grate is usually ~20 degrees less. The two temps get closer together the longer the cook.

4Runner

I agree with @Chubbs on the difference seems to shrink over time.  I constantly use grate probe for low n slows and find my grate is within 5 degrees for my dome once all settled in.  

Carolina Q

I have never checked grid temp. No idea what it has ever been.

Pizza. Different temps for different hydration. For generic pizza joint doughs, 500 should be fine. Lots of folks like to raise the stone up into the dome. My setup was like this. Now I prefer my oven.

jtcBoynton

I am currently cooking a pork butt on a large BGE. Dome temp is about 315º and grid is about 275ºF. It has been cooking since just after breakfast (internal temp has just hit 160º). The temp difference is smaller than it was earlier.

bboulier

Any more, I just go with the dome temperature.  When cooking something like a butt, I will use the Maverick to measure meat temperature.  Don't see much reason to measure temperature at the grate.

nolaegghead

Temperature doesn't matter as much as everyone makes it out to.  It's mostly controls time.

theyolksonyou

nolaegghead said:

Temperature doesn't matter as much as everyone makes it out to.  It's mostly controls time.

+1 if the fires burning and it's not a roaring inferno burning the **** outta my food, I'm not that concerned. Just gotta get to finished IT.

anzyegg

Awesome looking pizza @THEBuckeye‌....

Dobie

Im using dome for everything even with my pit controller. Keeps the grid clear of gear and the cook temp consistent across all cooks. Pit probe wires further from the fire also.