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Meat to close to dome probe??

JRWesco
JRWesco Posts: 57
in EggHead Forum
Last two cooks I have used my v rack to cook ribs on my small. Ribs are probly 1/2 - 3/4 of a inch away from prob. Thermo just doesn't seem like its reading right. Can the meat that close make a big difference on the thermometer?
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Comments

  • RRP
    RRP Posts: 26,465
    edited May 2014
    it possibly could - or you are actually impaling the ribs. Best advice is to remove that spring clip inside the dome that holds the probe. Take said clip and throw it in the trash...gravity will keep the thermometer in place. Then in the future pull out the thermometer either all the way or partial, close dome, re-insert thermometer.
    Re-gasketing the USA one yard at a time 
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  • xiphoid007
    xiphoid007 Posts: 536
    How far in does the thermometer need to be to read dome temp accurately?
    Pittsburgh, PA - 1 LBGE
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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    Remove the fire ring and lower you platesetter directly on the firebox, or trust in your egg that the temp you honed in on will keep true with your vent settings, or use a digi thermometer placed elsewhere in the egg like on the cooking grid.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Use a wine cork and toss the clip. I stole this pic from the forum. image

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • lousubcap
    lousubcap Posts: 36,873
    edited May 2014
    Nothing scientific here but air is a good insulator-so with the gap you are talking about I doubt there is any contamination of the temperature reading by the proximity to the meat.  But just an observation as I have had cooks up close to the thermo and either I was too far under the influence of adult supervisory beverages or it was not impacted...cooks turned out fine.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • JRWesco
    JRWesco Posts: 57
    Took a while but it got up to temp , maybe I was just paranoid but I'm gonna try the cork idea to get it further away from the meat , thanks for the input y'all
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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    If you are cooking a large amount of ribs, or anything for that matter the cold meat will always drop you temp and slowly settle back into place as long as you don't make any vent adjustments. I was alway king of the knee jerk reaction, and learned over time the hard way lol, trust your egg!
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