BBQ Guru Question -- Dome Temps High

Unknown

I just bought a BBQ-GURU, and with my first couple of cooks with it, it appears that the fire is burning A LOT higher than what the temp probe is indicating. First, it takes FOREVER to get it up to 300 degrees from a cold start, and at 300, the meat cooks A LOT faster than my usual low-and-slow cooks. The dome is very hot to the touch, the coals are cherry red (like high temp cooks) -- all the while the temp is not even indicating 300. I tragically BURNED a batch of ABTs the other day -- the first time EVER that I have burned anything on the BGE. I put the dome temp probe in the same hole as the standard temp probe that came with the egg. The first time I didn't use the alligator clip that comes with it. Then the second time, I put the clip over the temp probe , thinking it would protect it from the high temps I was getting. Should the probe be affixed to the grate with the alligator clip to get it closer to the fire for a more accurate read? Seems it should not need to be. I did a temp test in boiling water, and the GURU temp probe was right on 212. What gives? Kinda leary about doing an all-nighter low and slow.

mad max beyond eggdome

if i understand you correctly, you are setting your pit temp probe where the dome temp is.. .so what you are doing is telling the guru to control your fire all the way up in the top of the dome. . .this is a NO NO in my book. .. you egg is ALWAYS much hotter up in your dome than down on your cooking surface. .. by as much as 50 to 75 degrees. ..or MORE... .(in fact i was just saying that down on the brisket thread below that i set my pit viper to 220 on the grate and my dome temp often reads as high as 270). ... so. .. next time try this. ..

first. ...leave your bge dome temp thermometer in and start your bge up and get your temps up close to where you want them (say 225 dome temp if your eventual target is around 250 dome temp). ..

second. .. now set up your guru, and put your guru pit probe clip on the cooking grate at the level where you plan to place your food. . .. set your guru for the temp you want your food cooking at. ..if you are doing abt's and want the grate at 300 degrees then set it at 300 degrees. ..IMPORTANT POINT HERE. ..IGNORE THE DOME TEMP THERMO HERE - if its reading 350 or more - forget it. .. trust your guru to do its job. .if its puffing normally then the temp at the grate is indeed 300 degrees, its doing its job the way its supposed to. .. .

thirdeye

Since I want to monitor the actual cooking temp, I clip the probe to the grate (at least 3" from any food) or just above the food.

I don't even hook up my Guru until I have stabilized the temp where I want it.

AZRP

Why not? I have always had my Guru running when I light the lump, then I close and set the daisy and let the Guru bring it up to temp. It typically overshoots by about 10 degrees then settles down. -RP

thirdeye

I'm sure it is much faster, but for me, it creates too large (diameter wise, not temp wise) of a fire because it is forcing the draft instead of letting the Egg's natural draft feed it.

AZRP

Are you using a 10 cfm fan? I haven't found that to be the case with the 4 cfm, like I said no more than a 10 degree overshoot. -RP

thirdeye

Yeah i have the 10. It is choked down so not running wide open. Maybe I'll give another try or two, I might just have the mindset that the Guru is used only to maintain the temp....

AZRP

Its just a lazy habit with me, started doing it back in my WSM days. You going to Denver this year? They say there are no hotel rooms available because of the Democratic convention. -RP

Gunnar

I've had the BGE and several extras for a month. A little too early to convince the wife to buy a BBQ Guru. So Memorial Day when I did a 3 1/2 lb chuck roast indirect, grid at gasket level, dome temp at 250 to 260; I was probably cooking at 200 plus. It would explain why it took 10 hours to reach 195. I filled the fire box nearly full and had almost 50% of the lump left after the cook. The BGE is amazing, except for a couple of sides and eating a couple of dinners out; we haven't cooked a main dinner in the house since we bought it.

Grandpas Grub

Wayne,

Neat idea for temp probe. I need to borrow your brain for a couple of weeks to see what other 'slick tricks' you have.

Kent

thirdeye

There is no telling. I believe you are right about rooms.

thirdeye

That one works pretty good, on the end you can't see is an alligator clip that attaches to the grate.

This next gadget is more secure on the mounting and gives more options for probe attachment. The bar on one end slips between the bars on the grate and the nut/washer snugs up. The T on the other end holds alligator clips. In the bottom pic, you can see I bent one branch on the T straight up. Always tinkering... :laugh:

Unknown

Thanks, guys, for all the input. I'll giver her another try with your ideas. DP

Grandpas Grub

I did notice the end of the alligator clip on the bottom. The screw down would be more secure. Unfortunately I don't have welding or brazing equipment. I am not sure if brazing would hold anyway.

Kent