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where do you clip your temp probe ?

fairchase
fairchase Posts: 319
edited September 2012 in EggHead Forum
For you guys running temperature controlers. Where do you clip your temp probe. It would make sense to me to clip it to the grid and ignore the dome temp., but I'm just thinking.
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Comments

  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942

    fairchase said:
     It would make sense to me to clip it to the grid and ignore the dome temp., but I'm just thinking.
    Exactly what I do.  I use the dome thermometer as a general guideline to make sure my "grid level" thermometer is working properly.  Clip it to the grid so you're measuring temp "where the meat is".
    Packerland, Wisconsin

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  • bigphil
    bigphil Posts: 1,390
    ChokeOnSmoke said:

    fairchase said:
     It would make sense to me to clip it to the grid and ignore the dome temp., but I'm just thinking.
    Exactly what I do.  I use the dome thermometer as a general guideline to make sure my "grid level" thermometer is working properly.  Clip it to the grid so you're measuring temp "where the meat is".
    +1
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    ChokeOnSmoke said:

    fairchase said:
     It would make sense to me to clip it to the grid and ignore the dome temp., but I'm just thinking.
    Exactly what I do.  I use the dome thermometer as a general guideline to make sure my "grid level" thermometer is working properly.  Clip it to the grid so you're measuring temp "where the meat is".
    Further, if you are using a setter, clip it over, close to one of the setter legs. In other words protect it from coals by part of the setter, avoids (minimizes) spikes due to lump directly under the probe igniting. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • 2EgginBeagles
    2EgginBeagles Posts: 7
    I take a wooden skewer, break it off to about a 3" to 4" stick, and stick it in the meat I'm cooking, then clip the skewer to it.  My thought is that it gives me an accurate temp as close to the meat as possible without the meat temp (usually cold when put on the Egg) affecting it too much.  I have a hard time getting it to clip to the grate and stay.  I've run it through the daisy wheel, but it messes up when the lid gets open and closed. 
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,174
    I have used my CI grate during a butt cook and couldn't clip to the grate.  I clipped it to the oven thermometer I use sometimes and set it on the grate.  It was dandy.
    Flint, Michigan
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  • DonWW
    DonWW Posts: 424
    I usually clip it as close to the meat as possible.  If using the platesetter, I clip it away from the edges.  Below is a pic from this weekend.  Beef tenderloin, curled up a bit with the clip right in the middle.
     
      image
    XL and Medium.  Dallas, Texas.
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  • nolaegghead
    nolaegghead Posts: 42,109
    I clip it over one of the front plate setter legs on the grate, maybe 2 inches from whatever I'm cooking.  Don't want it too close to the meat or it'll influence the temp low.  Don't want it over direct heat or it'll influence it high.  Want to keep it away from the very back where it'll influence it high.
    ______________________________________________
    I love lamp..
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  • xraypat23
    xraypat23 Posts: 421
    i try to stay a couple inches from the meat, and make sure something is under it. It's funny. If i set my ique to 250, the dome will read low initially, about 6 hours in the dome's equalized to the grate. At least in my egg.
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  • SamFerrise
    SamFerrise Posts: 556
    I put it in my left shoe.

    Simple ingredients, amazing results!
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