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temperture

luckyboy
luckyboy Posts: 284
in EggHead Forum
Has anyone ever had the grill temp higher than the dome before?  Two things that I did was replace original gage with a larger one and the second thing was to rotate it while it was put in the dome and clipped in.I can't help but wonder if I changed the Cain.on the gage when I rotated it.l checked the cailb.Before starting a cook.I'm training a rib roast now.I'm glad that I have a thermometer in the roast monitoring the internals
thanks
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Comments

  • Photo Egg
    Photo Egg Posts: 12,137
    I would pull it off the Egg and check temp in boiling water and make sure your close to 210-212.
    Better safe than sorry, only takes a few minutes.
    Thank you,
    Darian

    Galveston Texas
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  • RRP
    RRP Posts: 26,451
    If you left that %^*+}|> clip on and rotated then there is a good chance it is out of calibration. Take that clip and see how far you can throw it! 
    Re-gasketing the USA one yard at a time 
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  • luckyboy
    luckyboy Posts: 284
    Roger That. That's what I did.

    Thanks
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  • mahenryak
    mahenryak Posts: 1,324
    edited April 2015
    Time to calibrate and toss the clip.  I had bent my dome temp. probe without realizing it once and it was off nearly 100 degrees when I took the time to calibrate it (not normal, I know, but just saying it has happened).  And, perhaps more to the point, if you have the thermometer very snug in there, then if the gauge turns it can actually work against the calibration nut and throw your temperature way off.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • luckyboy
    luckyboy Posts: 284
    Thanks, was thinking about taking it out of egg now, although I'm cooking now and the only thing handy to take it apart is my wielding gloves.I'll look into it and get back.
    thanks
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  • Carolina Q
    Carolina Q Posts: 14,831
    I have never checked the grid temp. Don't know, don't care. :) Dome only for me. But yeah, lose the clip!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Zmokin
    Zmokin Posts: 1,938
    I rotate mine all the time, and my clip is on, and it doesn't screw up my calibration.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • luckyboy
    luckyboy Posts: 284
    I just checked the calib and it's good. I put my original thermometer in and things looked the dome was a hair over 270*.I put the the thermometer back in without clip and seems to be working now.just checking them again,it seems that the dome and the grill has equalized. 
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  • Skiddymarker
    Skiddymarker Posts: 8,528
    edited April 2015
    RRP said:
    If you left that %^*+}|> clip on and rotated then there is a good chance it is out of calibration. Take that clip and see how far you can throw it! 
    Good advice, except in today's politically correct world, please recycle.....
    On an indirect cook, if you are using a grid mounted probe, like a Maverick, make sure the probe is in the shadow of a setter leg or something else. Even on a low and slow if the probe can see burning lump, the IR will skew the readings. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • luckyboy
    luckyboy Posts: 284
    Thanks,you are right it is in the open aerawhere the are looking at each other,you can sat I'm a Rockie Maverick!
    You solved it
    thanks
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  • luckyboy
    luckyboy Posts: 284

    First I want to thank everybody for the help today. My first rib roast turn out really good. I removed from the egg at an IT of 140* ,was trying for a medium well, the wife will run at the sight of blood, she just don`t know what she is missing. My first cook was steaks and pork chops turned out great my second was beef short ribs what a disaster !!! Third a rib roast it`s great. I`m going to attempt some pictures.
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  • Tinyfish
    Tinyfish Posts: 1,755
    Looks like you have an XL. Dome and grid temp are similar when I do indirect on my XL.
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  • RRP
    RRP Posts: 26,451
    Zmokin said:
    I rotate mine all the time, and my clip is on, and it doesn't screw up my calibration.
    Fine, but obviously you don't have your clip up tight against the inside of your dome. That then raises the question of why you even have it on there. I'm not trying to start an argument just saying the clip positioning is commonly up tight not loosey-goosey so it can turn with ease. OK, Bro?
    Re-gasketing the USA one yard at a time 
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  • mahenryak
    mahenryak Posts: 1,324
    Nice going!  I'm glad your roast turned out so well.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • luckyboy
    luckyboy Posts: 284
    I'll look into the clip tomorrow, i'm trying to learn what I can with the help of everybody.Thanks for all support
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  • Nanook
    Nanook Posts: 846
    Nice work! One other recommendation is to keep your probe wires directly over one of the platesetter legs. This will shield them from the direct heat of the lump.
    GWN
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  • luckyboy
    luckyboy Posts: 284
    Never thought of probe Leeds.
    thanks
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  • Begger
    Begger Posts: 607
    Most persons say to calibrate your gauge to '210 or so f'.   I use 100c which is the same thing and can be done within 1/4th a needle width or better if careful.  The 100c mark is MUCH more legible than 'guesstimating' the location of 212f.  

    GREAT TIP:   I've been putting my probe tip OVER the plate setter leg and OUT of the direct stream of heat from below.     After I go thru the Omege Temperature Measurement catalogue I'll have a better idea which probe to recommend.   My 'reader' uses a type-K input connector.  The Standard.
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  • luckyboy
    luckyboy Posts: 284
    Yes, l use thev100*c scale to calib.thanks for telling me though
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  • Zmokin
    Zmokin Posts: 1,938
    RRP said:
    Zmokin said:
    I rotate mine all the time, and my clip is on, and it doesn't screw up my calibration.
    Fine, but obviously you don't have your clip up tight against the inside of your dome. That then raises the question of why you even have it on there. I'm not trying to start an argument just saying the clip positioning is commonly up tight not loosey-goosey so it can turn with ease. OK, Bro?
    Fine, I was just pointing out not all of us feel the need to cuss about the clip and say to throw it away.  I actually like to clip my alligator clip DigiQ probe to the clip on the BGE thermometer if you need to know.  I also know that when i calibrated my gauge, it was so tight, that even if I cinched my clip up tighter on the egg, I bet I could still turn my gauge and not lose calibration. YMMV
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • tamu2009
    tamu2009 Posts: 387
    How different do y'all find your grate temp and dome temp to be?

    I did a pork butt Saturday and my maverick read grate at around 350 and my dome (just calibrated) was reading 400-450
    ------------------------------------------------------------------------
    LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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  • mahenryak
    mahenryak Posts: 1,324
    tamu2009 said:
    How different do y'all find your grate temp and dome temp to be?

    I did a pork butt Saturday and my maverick read grate at around 350 and my dome (just calibrated) was reading 400-450
    I think the standard rule of  thumb might be a 25 degree difference.  Maybe stretch that to 50.
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



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  • Zmokin
    Zmokin Posts: 1,938
    tamu2009 said:
    How different do y'all find your grate temp and dome temp to be?

    I did a pork butt Saturday and my maverick read grate at around 350 and my dome (just calibrated) was reading 400-450
    Depends.  usually at the beginning of the cook, the difference in temp will be greater than it is at the end of the cook.  And part of this will be dependent upon how long you let your egg stabilize before adding your food to the cook.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • luckyboy
    luckyboy Posts: 284
    Not being a rocket scientist, but at some point would they get close to equal?
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  • Zmokin
    Zmokin Posts: 1,938
    luckyboy said:
    Not being a rocket scientist, but at some point would they get close to equal?
    Yes, but as there is airflow, and a very hot heat source at the bottom, it is natural for their to be some variations in temperature inside the egg.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • luckyboy
    luckyboy Posts: 284
    Looking back at yesterday, I think the temp probe I had in the meat was the critical item, being able to monitor the internals of the meat all the way threw the cook. Plus I had the grate theromotoer directly over the coals.
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