250° Elevated Grill Temp vs 210° Dome Temp

RickC · December 2013

Measured with Maverick digital therm for the elevated grill & the BGE dial therm that I did the boiling water test on for the dome temp. I know that the dial therm is not accurate but a 40° difference? Does that sound right?

Thanks...

Little Steven · December 2013

Sounds a bit much unless it is indirect.

RickC · December 2013

Ooops, sorry... Indirect cooking...

Little Steven · December 2013

That's about right. They will almost equalize after a few hours.

RickC · December 2013

OK, the reason that I ask is that the last 2 times I did a brisket (each was 4 pound flat), they took almost 9 hours each and they both stalled for about 3 hours in the middle (no wrapping in foil). Over 2 hours per pound seems like too long a time, so I wonder if the egg is hot enough.

gdenby · December 2013

Most Egg recipes use the dome therm temp as a rough average indicator. Supposing the dome therm is close to accurate, 210F means a brisket or a butt will take about forever. If the dome is reporting 210, not much of the water that needs to cook out of the meat is getting hot enough to evaporate. 250 dome temp is the more common recommendation for low temp cooks.

Little Steven · December 2013

If you did the boiling water test it should be pretty close. Do you have a Thermapen? If you do, take the dome thermo out and stick the Thermapen in the hole. That will give you an accurate reading.

RickC · December 2013

Brilliant. Thank you. Will report after Saturday's cook.

250° Elevated Grill Temp vs 210° Dome Temp

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