Temperature dilemma on Flame Boss

wps456

Put a butt on this am bout 7:30, trying the Aaron Franklin method for 1st time on a butt (salt, pepper, paprika, post oak, 275). I placed the Flame Boss 500 pit probe close to the meat like always. Flame Boss pit temp is reading 275, Egg dome temp is reading 350. The meat looks like it's cooking at 350 (too fast), fat cap is already peeling and I'm only bout 3 1/2 hours in. Last time I did a butt at 225, both temps were bout the same. The last brisket I did at 275 (FB probe) and the dome stayed at about 310 all day and it turned out great. Anybody else ever have this issue?

lousubcap

Don't use a controller but you can pull your dome thermo right now (don't get burned) let it cool a bit then one point cal check it in boiling water.  If that's good then you know what instrument to trust.  FWIW-
Edit: you can also stick an instant read thermo in the hole for the dome thermo and see what you get.  There are temperature gradients in the BGE (just as in the clock box) but yours does seem excessive.  

stlcharcoal

Sounds like one of the two temp probes is bad.....boil some water and check them to see what's up.

caliking

As already stated, check the FB probes and BGE thermo in boiling water.

If they both pass, then try clipping the FB pit temp probe to the BGE thermo stem (from the inside). Most folks refer to dome temps (where the BGE thermo sits) when egging, so that's how most of us have calibrated ourselves. 

DonWW

I sometimes had this problem when I put the probe too close to the meat.  I solved the problem by clipping the probe to the dome thermometer.  If you are concerned about the difference between grate and dome temps, adjust the FB accordingly. 

Photo Egg

DonWW said:

I sometimes had this problem when I put the probe too close to the meat.  I solved the problem by clipping the probe to the dome thermometer.  If you are concerned about the difference between grate and dome temps, adjust the FB accordingly. 

Agree, putting FB probe too close to cold butt will trick control unit for several hours. Think hot room and taking a room temp reading at the cold air vent.

wps456

Thanks y'all, I really think I just had the clip too close to the cold meat like y'all said. As the cook went, it got much closer. The butt turned out incredible (the bark was very good!) and got done on time so I'm not complaining. The debate at the table was whether we all liked the Texas style or Memphis style better and it was too close to call!

lousubcap

Thanks for the feedback as many times the outcome is never offered up.  Glad it all worked out.