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grill temp vs dome temp

ARoehr11
ARoehr11 Posts: 41
in EggHead Forum
I'm in the middle of doing my first brisket today for Easter.  Got the parents and inlaws coming to eat.  Using a new themometer that has a grill clip for it to monitor the temp down at the meat.  Im noticing quite a difference in dome temp and grill temp....right now showing dome at 250 and the grill temp is only 206.  I know there will be a difference in temps but I was not expecting it to be that dramatic.  Anyone else experience something like this?
-1 XL BGE
-1 Kamado Joe "Joe Jr"
-1 Traeger Scout 
-cast iron grate and pans
-pizza stone
-XL Adjustable Rig 2 Grid Combo from Ceramic Grill Store
-A-MAZE-N smoker pellet tray
-Teken Wireless 4 Probe Thermometer
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Comments

  • Hans61
    Hans61 Posts: 3,901
    The longer the cook the more heat soaked the ceramics become making the heat much more even between grate and dome 

    what youre experiencing is normal 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • jabam
    jabam Posts: 1,829
    What @Hans61 said. Happy Easter!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • Carolina Q
    Carolina Q Posts: 14,831
    A man with one watch always knows what time it is. A man with two is never sure. =)

    Personally, I never check grid temp. BGE puts their thermo in the dome, so does my oven manufacturer. Also, most recipes specify dome temp. Good enough for me! 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Quite normal.  Not that dramatic.  The exact placement for the grill probe makes a significant difference.  How close is the probe to the cold meat? Is the probe over an open area with direct exposure to burning lump or protected by the indirect ceramics? Is the probe over a liquid filled drip pan?  All make a difference.  It can be hard to get consistent info from one cook to another because of all these variables.  Clip the probe to the BGE dome probe.  Or replace the BGE gauge with your new one, if it fits.


    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • bikesAndBBQ
    bikesAndBBQ Posts: 284
    Choose if you want to monitor grate or dome and stay with it. Monitoring two will drive you crazy. I monitor grate temperature. I make sure the probe is about an inch from the meat and protected by the plate setter. Don’t drive yourself crazy monitoring two temperatures. Learn one and stick with it. 
    Pittsburgh, PA. LBGE
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