Where to place the pit probe?

Smokin' Stogies

OK, simple question. About to do a Lo/Slo brisket and was wondering where to put the BBQ Guru probe. A number of folks have said to clip it to the BGE thermometer and a few others have stated to put it close to the food, clipping it to the grill. I am assuming that most of the recipes here are going by the BGE Thermometer reading and I know the grill is at a different temp than the dome.

I have done Pork Butts a few times at 230 on the BGE thermo that were perfect and just got the BBQ Guru.

Have only had the BGE XL for 2 months and fell in love with it so much (and the wife too!) that I gave my Weber propane to my son and am picking up a BGE Medium at the Woodburners Pa Eggfest on 9/11.

Any guidance is greatly appreciated, the brisket goes on at 2 am.

SSN686

Morning Smokin' Stogies:

I normally clip the pit probe to the grate near the meat since what I want to know is the temp at the grate level...but to each there own...both places work just fine.

PS...Nice to hear you fell in love with your wife too :laugh: (just depends on how you read that section)

Smokin' Stogies

Fell in love with her 30 years ago. I think she fell in love with me last week when I made her Turkey burgers with goat cheese warpped in pruscuitto. Until then, the jury was out. I think she really loves the fact that I do the cooking, mainly because I like to eat. Humpty makes it all the easier.

RU Eggsperienced

On my stoker I attach the pit probe to the temp gauge on the egg. My probe has a little clip on it and it attaches perfectly tp the temp gauge.. This way you measure the temp on the same way you would on a normal set up without a controller. Generally I always plan cooks at dome temp so its perfect for me.

Smokin' Stogies

Thanks, I think I will go with clipping it to the Dome Thermo clip. Probably best to stay consistent as I only plan on using the DigiQ on overnighters.

ChokeOnSmoke

I only use the dome thermo as a rough estimate. I believe all temps should be measured at grid level where your food is. Temps vary too greatly at the dome. Totally unreliable in my opinion.

WADoug

Low/slow may make a difference. And, does 10-30 degree difference make a real difference in low/slow. I'm a rookie here, but in my limited experience...I've use the Guru on both the grate and Egg thermometer. I think the recipe reference is what's important. On the Egg, longer low/slow cooks, the temps seem to smooth out, there is a difference, but less over the longer time. Open the Egg, do things, that will make a difference. If temp setting is a key to the recipe, you need to determine, is the recipe an Egg specific recipe. I think most of the Egg recipes are dome temp. If it's an oven or general bbq recipe site, I think the grate temp is the reference. In the end, a low/slow is done, when it's done. I've tended to accept a 1.5 hr/lb as a guide for 225 to 275 recipes.

Celtic Wolf

Not sure what other have said, but I clip mine to the dome probe. It's up and out of the way

2Fategghead

I have clipped the probe to the dome probe and have had great results.

I have also clipped it to the probe tree you can purchase from the Guru folks and have you probe at grid level. That works great as well.

I have also clipped the pit probe to the elbow of the meat probe and had great results.

Your choice for your case. Tim