dome temp

Unknown

I've got a brisket on and the dome temp shows 275 and the maverick at grill height shows 205. They can't be more than 4" difference. Both have been calibrated.

Rick's Tropical Delight

normal. they will vary at the start and get closer together at the end. the plate setter sheilds the meat from direct heat. the hot gasses go around the plate setter and out the top of the dome. your probe on the grid is close to the cold meat.

Jeffersonian

It's typical for dome temp to be higher than grill temp. It's usually a smaller difference than you are seeing, but a difference nonetheless. It might be an issue of a hot draft, proximity to the food or something else.

Unknown

Thank you for the responses, Which one do I go by?

Jeffersonian

Unless the recipe you're using says otherwise, Egg recipes are run by dome temp. As Rick said, the two will begin to converge eventually.

Hammer

Nothing unusal about the difference. Generally wide swings during the first part of the cook; then they virtually(most of the time) end up very close in the end.
The wonder of the egg!
Hammer

DynaGreaseball

Also, whichever thermometer you use, remember that you're shooting for about 200+ internal temperature so, make sure you get it hot enough to get it there at the end.

Grandpas Grub

On the forum the temps stated are dome temps.

I always cook to internal meat temp which will differ somewhat from dome and grid temps.

Don't panic about exact temps. I to get exact or closer exact to internal meat temps.

Kent