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Grill level temps??

SundownSundown Posts: 2,971
edited 12:14AM in EggHead Forum
A week or so ago I recall seeing a thread about grill level temps vs dome temp. Would someone enlighten me on this one please? Got the dome temp thing down pretty good. Where do you place a therometer to get grill temps (no smart a remarks)the edge the center. Do you use a polder probe?
how
where
what
I soooo confused[p]carey

Comments

  • BlueSmokeBlueSmoke Posts: 1,678
    Sundown,
    I put a polder probe as close as I can to whatever's on the grill. Don't put the probe right on the grill, you'll fry it in no time. Some folks push the probe all the way through a cheap hot dog or a potato - I drilled a small hole through a chunk of oak for my "polder holder."

  • Nature BoyNature Boy Posts: 8,521
    BlueSmoke,
    The wood chunk idea is a keeper. Amazing what we don't think of until someone "slaps" you out of it! Like the idea the other day for drip pan spacers.....smashed aluminum foil balls.[p]Like the BBQ Hints from Heloise(sp?)!!
    Seeya round.
    NB

    DizzyPigBBQ.com
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  • StogieStogie Posts: 279
    Sundown,[p]You want the probe as close to the meat as possible. Keep it away from the sides of the unit...the hot air tends to run up the sides.[p]You can poke it thru the meat so it is sticking out underneath it(great for ribs and brisket) OR poke thru a 'tater and place right on top of the meat.[p]Just watch so it is not touching the meat. Also, the cord can be placed under the lid...it will survive.[p]Good Luck![p]bbqflames.gif
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