Dome vs digital temp

tnbroker

any comments on why there is a difference in the dome gauge and the grate temp besides the obvious? Which is more trusted in longer cooks? Take an average of the 2??

Ladeback69

Some of it has to do I think with height difference.  I have noticed the same thing in our gas oven inside when using my dual temp gauge.  As a long cook does go on they seem to get closer together, but for this reason I use a dual temp gauge to monitor on a long cook.

lousubcap

First up, welcome aboard and enjoy the journey.
Don't know about the obvious other than there are thermal gradients in the BGE (like your oven) and the BGE set-up can influence any deltas; direct vs indirect along with the grate thermo position.  My take, the BGE comes with a dome thermo-make sure it is calibrated and go with it to see how it and your cooks turn-out.
You can get into too much temperature info-but your call.  FWIW-

Carolina Q

In theory, the dome temp will be higher than the grid temp. Heat rises. That said, I have never even checked grid temp in my eggs. Don't care. Most recipes are given for dome temp, BGE put their one and only thermo in the dome, as did the manufacturer of my kitchen oven. If they don't care, neither do I.

You need to calibrate your BGE thermo from time to time. Remove the spring clip and pull the thermo out. Trash the clip, btw, you don't need it. Boil water and put the probe stem in it. If it doesn't read 212* (adjusted for your altitude), turn the nut on the back until it does.

Hope this helps. And welcome!

bhedges1987

I know heat rises. But the grate is closer to the fire. I would think the grate would be hotter. It's not though. Mines about 15-25 cooler. 

SmokingPiney

When I use my Flame Boss, I trust the grate temp.............but I'm more interested in the internal temp of the meat. 

I have found that the dome and grate temp tend to merge after a bit in long cooks. The IT is the gold standard to shoot for, so a grate vs dome temp difference doesn't worry me. 

Focker

If I'm monitoring, I want my probe where the meat is.  Like stated, they will move closer together into the cook.  I can get 75 degree swings at the beginning on the WSM.  Main reason why I use a Chef Alarm or Digi Q II.