dome temp vs. grill level temp

TRex

So I've heard a lot of people say that, generally, the temperature at the grill level is 20 degrees or so cooler? than the dome temp. Well, has anyone measured to see how this varies from large to medium to small to mini?[p]Just curious--did a cook on my mini the other night and really had to go a lot longer than I would have thought based on my experience cooking on my medium . . . It was weird--maybe just an isolated experience. [p]Thanks and happy weekend cooking to all![p]TRex

Nature Boy

TRex,
It really all depends on your setup. Ceramic mass. Drip pan. The shape of your barrier. How high in the dome is the meal. Water in the drip pan? If you stick your polder through the corner of your meat, so the end sticks out an inch or two, you can monitor your cooking level. Otherwise it's a guess. I have measured as much as an 80 degree difference with a platesetter, and water in the drip pan. After you do this a few times, and become familiar with a particular setup, you can go with your new adjusted dome temp.[p]Hope that helps a tad. I was amazed how much the temps can vary...on all of my eggs...small, medium, large. It does seem that the variations are smaller on the smaller cookers. But still significant depending on your setup.[p]Beers!
Chris

Tim M

Nature Boy,[p]I agree with ya. The differences pretty much only occur when barriers (drip pans, ceramic, setters, pizza stones, etc) are added. Direct cooks are very different and dome is pretty much the same as grid level -- as long as there is a chimney top or restriction in the chimney.[p]Tim