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Just an observation about platesetter positioning

Simcan
Simcan Posts: 287
in EggHead Forum

Maybe this is obvious to everyone, but thought I'd share:  I was getting very strange/inaccurate measurements from my BGE thermometer (yes, calibrated) when the platesetter was in (i.e., much lower than accurate); no issues otherwise.  Then, a couple of days ago, I realized when I cleaned it recently I put things back together so that a platesetter arm was directly below the thermometer.

So cooking some wings (I go raised indirect at 400) the other day, I put in the platesetter once temp was stabilized and sure enough it registered about 225.  So I put on some mitts, switched it so a gap in the platesetter was below the thermometer (took seconds) and tried again: correct read of 400.

Seems strange to me that it would make such a difference, and not very scientific, but thought I would share.

Toronto ON
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I have observed the same (or at least came to the same conclusion you did).  I always try to position one leg straight back so the thermo is centered between the other 2 legs. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • ChrisgrillsSTLMO
    ChrisgrillsSTLMO Posts: 401
    Interesting, I will keep that in mind. Thanks for sharing!

    Chris
    St. Louis, MO
    Unit 1: LBGE, cedar table Unit 2:Akorn
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  • tjv
    tjv Posts: 3,847
    one of the reasons why I prefer stones for indirect, no legs to mess with.

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    SmokeyPitt said:
    I have observed the same (or at least came to the same conclusion you did).  I always try to position one leg straight back so the thermo is centered between the other 2 legs. 
    I do this as well, though do to the fact that this positioning helps block the hot spot.
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  • Simcan
    Simcan Posts: 287
    Eggcelsior said:
    SmokeyPitt said:
    I have observed the same (or at least came to the same conclusion you did).  I always try to position one leg straight back so the thermo is centered between the other 2 legs. 
    I do this as well, though do to the fact that this positioning helps block the hot spot.

    Yes, now that I think of it if it helps block the hot spot not such a stretch to think it would block heat from the thermometer. Good to know I am not crazy...seemed to me dome temp was dome temp but clearly not so simple as that.
    Toronto ON
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  • B&BKnox
    B&BKnox Posts: 283
    The platesetter is much cooler than the air temp in the grill (initially).  Aligning the leg directly below the probe point will show a lower temp than actual temp due to ceramics being much cooler and having a greater effect on the probe.  Thats why in long cooks the dome thermo can be as much as 75 degrees higher than grid temp for the first few hours, most people say there is a 25 degree difference but I have noted much more.  Then after a few hours, say 4 the two temps become much closer sometimes exactly the same as the ceramics are fully heated.
    Be Well

    Knoxville TN
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  • Photo Egg
    Photo Egg Posts: 12,137
    B&BKnox said:
    The platesetter is much cooler than the air temp in the grill (initially).  Aligning the leg directly below the probe point will show a lower temp than actual temp due to ceramics being much cooler and having a greater effect on the probe.  Thats why in long cooks the dome thermo can be as much as 75 degrees higher than grid temp for the first few hours, most people say there is a 25 degree difference but I have noted much more.  Then after a few hours, say 4 the two temps become much closer sometimes exactly the same as the ceramics are fully heated.
    More so that the cooler food temps on your cooks warm up so they don't affect the temp readings the longer they cook. At 4 hours in your brisket or butts warm up and don't throw off the dome temp as much.IMO 
    Thank you,
    Darian

    Galveston Texas
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  • DutchMiniMax
    DutchMiniMax Posts: 129
    Good catch, thanks for sharing!
    BGE MiniMax Rocks!
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  • jollygreenegg
    jollygreenegg Posts: 181
    Good to note this.. Thx for sharing
    MM & XL BGE, Bay Area CA
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  • Mike_the_BBQ_Fanatic
    Mike_the_BBQ_Fanatic Posts: 700
    I try to set mine up the same way...I never thought much about the relationship to the dome thermo, my thought was more because I try to route probe cords directly over a ps leg to shied as much as possible from direct heat...probably makes little difference but the voices in my head have convinced me that it makes them last longer.
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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  • texaswig
    texaswig Posts: 2,682
    I'm a woo man myself. See what I did there. I almost always cook at felt level. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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