Temp at the Grill

Hoffrock

I have an XL egg and have noticed varying degrees of temperature variations at the grill (using a Chugod sensor) and the built in thermometer.  And it seems to change over time.  Has anyone figured out a good rule of thumb for the over/under on the built in thermometer?  It appears worth letting the egg come to temp and stay there for awhile before you put the food on as the delta between the two thermometers seems to shrink the longer it's warm.

Woodchunk

You seem to have figured it out in your last sentence. Other thing is to check your dome gauge with boiling/ice water making sure it's reading correctly

Hoffrock

And this is at the middle of the grill, not on the side where the direct heat is.

bgebrent

You have it figured out.  Calibrating your dome thermo periodically is important.  Over time the grate temp catches up with the dome temp on longer cooks.  Most BGE recipes refer to dome temp so chasing grate temp really isn't that important, just more information.  Once your dome temp is stable, you can put your food on.

lousubcap

Welcome aboard and enjoy the journey.  Above all, have fun.
Regarding your observation, there are thermal gradients inside the BGE much like your clock box.  There is a difference between the dome and grate temp which can vary depending on type of cook (direct or indirect), probe placement, cook temp and location of the burning lump.  Over time the delta will close as you note.  
I am a proponent of learning how the BGE responds to one temperature gauge.  You should always wait til the smoke smells good before loading the food and in some cases (L&S) much longer to ensure the BGE is stable.  
When cook temps are mentioned here the general rule is that it is dome temp (as all BGE's have that thermo)  unless specified otherwise.  FWIW-

Woodchunk

I don't worry about the difference between the grate and dome temps because as you say in your last sentence, they come together the longer your cook. You learn over time what's going on. A good instant read therm gets you to the finish line.
i use a maverick only for long cooks, brisket,butt, prime rib, but it's only a guideline and the grate and dome never match but do get closer. Want to know exactly what's going on, get the instant read if you don't have one, it's my best accessory

jtcBoynton

Hoffrock said:

....And it seems to change over time.  Has anyone figured out a good rule of thumb for the over/under on the built in thermometer?  .....

The best rule of thumb is to not use a grill level probe. Move the grill probe to the dome if you want a remote reading.

fishlessman

stop using the second thermometer and you wont have these problems

Hoffrock

Thanks, very helpful.  Also, found out the hard way not waiting until the fire is good gives a charcoal taste to the food.  I have to stop worrying about burning up too much charcoal and let the Egg come to temp - the foods more expensive!!

SaintJohnsEgger

I don't pay much attention to the dome temp. I have a remote probe in the meat and put a remote pit probe on the grate. I'm only concerned about the temp at the meat level as that is where the meat is actually cooking. True the reflected dome heat contributes to the grate temp but but as long as the grate temp is where I want it then I'm happy.

Once the meat probe says the meat is at the internal temp I'm shooting for (203 for pulled pork) I probe several places with an instant thermometer to verify IT.

Carolina Q

SaintJohnsEgger said:

I don't pay much attention to the dome temp. I have a remote probe in the meat and put a remote pit probe on the grate. I'm only concerned about the temp at the meat level as that is where the meat is actually cooking. True the reflected dome heat contributes to the grate temp but but as long as the grate temp is where I want it then I'm happy.

Once the meat probe says the meat is at the internal temp I'm shooting for (203 for pulled pork) I probe several places with an instant thermometer to verify IT.

I'm the exact opposite. I don't know what the grid temp is and I don't care. My kitchen oven has a temp sending unit at the top of the oven. So does my egg. If dome temp is good enough for them, it's good enough for me!

But I agree that meat temp (and feel) is what tells you it's done. 

SaintJohnsEgger

Carolina Q said:

SaintJohnsEgger said:

I don't pay much attention to the dome temp. I have a remote probe in the meat and put a remote pit probe on the grate. I'm only concerned about the temp at the meat level as that is where the meat is actually cooking. True the reflected dome heat contributes to the grate temp but but as long as the grate temp is where I want it then I'm happy.

Once the meat probe says the meat is at the internal temp I'm shooting for (203 for pulled pork) I probe several places with an instant thermometer to verify IT.

I'm the exact opposite. I don't know what the grid temp is and I don't care. My kitchen oven has a temp sending unit at the top of the oven. So does my egg. If dome temp is good enough for them, it's good enough for me!

But I agree that meat temp (and feel) is what tells you it's done. 

The real secret is to pick one and stay with it. I don't think dome temp is an accurate measure of the temp that is cooking the meat. But if you use dome consistently then that will work too. If you have a piece of protein that has a lot of height like maybe a large turkey then the temp at the meat will vary from top to bottom. Just need to be aware that not every spot in an Egg is the same temp and adjust accordingly.

littlerascal56

My cook tonight used a half stone in the rear of my XL for potatoes and veggies indirect.  Digital temp was 350.  The dome read 400, as it was seeing direct heat from the lump.  That’s where I had the steaks.

jtcBoynton

SaintJohnsEgger said:

Carolina Q said:

SaintJohnsEgger said:

I don't pay much attention to the dome temp. I have a remote probe in the meat and put a remote pit probe on the grate. I'm only concerned about the temp at the meat level as that is where the meat is actually cooking. True the reflected dome heat contributes to the grate temp but but as long as the grate temp is where I want it then I'm happy.

Once the meat probe says the meat is at the internal temp I'm shooting for (203 for pulled pork) I probe several places with an instant thermometer to verify IT.

I'm the exact opposite. I don't know what the grid temp is and I don't care. My kitchen oven has a temp sending unit at the top of the oven. So does my egg. If dome temp is good enough for them, it's good enough for me!

But I agree that meat temp (and feel) is what tells you it's done. 

The real secret is to pick one and stay with it. I don't think dome temp is an accurate measure of the temp that is cooking the meat. But if you use dome consistently then that will work too. If you have a piece of protein that has a lot of height like maybe a large turkey then the temp at the meat will vary from top to bottom. Just need to be aware that not every spot in an Egg is the same temp and adjust accordingly.

I find that grid temp is too variable and not an accurate measure of how steady the heat output is from the fire.  Rock steady airflow and rock steady dome temps still give a varied grid temp.

GrillSgt

I clip my Smobot to the thermometer and it varies just a few degrees from the controller reading. The instructions recommend to clip to grate but I’ve been happy with the dome readings. 

Hoffrock

All good feedback.  Thanks.