New Temp controller questions

BBQ911 · September 2011

I know this is a stupid question but I’m having a hard time
wrapping my head around it. I’m finding with my new temp controller that the
temp on my dome is higher that the controller. My meat is cooking faster and
matching other cooking times I find on the web. My controller is measuring off my grid next to
the meat. Should I use the grid temp when looking at recipes? My first cook a
Pork shoulder cook in half the time it took without the controller. I think I
answered my own questions but If you have any feedback please reply.

4Runner · September 2011

First, please go ahead and calibrate both temp probes. Do this by boiling water and adjusting, if necessary, each so that is matches 212. Altitude may impact this boiling temp. Next, I typically cook long smokes at grid temp. HOWEVER, when monitoring both, once stable, my grid and dome temps are pretty darn close. Last, cook by internal temp not by time....at least until you get used to your setup. Once you are good, time can be used. Does this help?

BBQMaven · September 2011

BBQ911

If your grid probe is clipped by a chunk of cool meat it will take a long time for the grate to get close to dome temp. Cook by dome temp not grid temp

4Runner · September 2011

BBQMaven makes a good point. Make sure your probe is in a good neutral spot on your grate. I still cook using grate temp. Regardless, I can't imagine a cook time being cut in half. Calibrate to make sure.

New Temp controller questions

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