Newbie Re: Digiq, Pit Probe Placement, Etc...

kip stabone

So I am a newbie but have been lurking and have found a lot of valuable information on this forum, but I am confused about probe placement, and temperatures. I have a Digiq (which I haven't used yet). Let's say I'm going to do a Boston butt and I look up a recipe on this site is the temperature that is listed a dome temp or a grid temp? If I am reading a recipe and it is calling for a temp of 225* is that grid or dome? Is it better to place the pit probe on the grid? Clip it above the meat probe? Clip it on the grate or on the dome thermometer? Or use a probe tree? How do you adjust the temperatures listed in recipes based upon where you place the probe?

Any help would be appreciated for this newbie, thanks.

JacketJT

The 225 refers to the grid temp, which is often lower than the dome temp. I put my pork butt on a rack that sits on my grid. I always put the pit probe on the rack.

The bottom line is that you want the pit probe to record the temperature closest to the meat you are cooking.

FlaPoolman

most recipes here on the forum refer to dome temps. With years of cooking using the dome temps I'm more comfortable clipping the probe to the dome thermometer.

Grandpas Grub

 
This link will be some help to your. Pit Probe Placement

As Pat said above, when you read recipes here on the forum, unless stated differently, the temperatures are dome temperatures. Check and calibrate your dome thermometer once in a while.

If putting the probe on the grid make sure you keep it about 2" or so away from any meat, if using a plate setter try to put the probe over the plate setter rather than exposed to direct heat flow.

The temperature difference between dome and grid will vary and may depend on the stage of the cook. I have seen as much as 60° difference between the dome and grate and as low as 15° difference.

Cooking/smoking at 225° dome is a pretty low temperature. At 250° dome the egg's seem to lock in and keep pretty darn stable.

A powered vent system will allow for stable cooks at these and lower temperatures

GG

kip stabone

Thank you, helps a lot.

Grandpas Grub

 
Your more than welcome. This may be of interest too.

http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=843650#843650


GG

kip stabone

Already found it. Really helpful, thanks for putting it together.

kip stabone

Grilled red and gold beet salad with and halibut. It's that time of year to find great fresh halibut!! Thanks to all who helped the hubby grill the beets Here's what I did to the beets: peeled, quarted and tossed with evoo(extra virgin olive oil) and s+p(salt and pepper). Put on 'biggie' and grilled for about 45 mins at 350-400 degs. Had a great tossed salad ready to go with fresh baby greens and herbs, tomatoes, avocado and goat cheese. Used Champagne vinegar and evoo as salad dressing.
For the halibut: MMM-MMM-MMM!!! Turned out great! Here's a tip for fool-proof, dry-proof, idiot-proof fish. On a big piece of alum foil or parch paper put a small pat (about 1/2 to 1 tbs) butter. Then add a small fingerful of julienned carrots, fennel, shallots, red pepper (can sub with orange or yellow peppers). Add fresh herbs like dill, chervil, taragon, etc and a drizzle of evoo, s+p. Close up package- make sure it's pretty airtight, and place on 'biggie'. We were futzing with the temp, we went from 300 degs to 500 degs, but it didn't matter. I did check the fish at about 15-20 mins in and it was perfectly cooked- when the fish no longer has transparent, raw look.
Serve and eat. DEEELISH!!

Beets



Dinner