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Which Thermometer?

SmokinBuckeye
SmokinBuckeye Posts: 20
in EggHead Forum
Hi guys. On my fifth cook with my new egg and adapting well. However, when I cook indirect I use a probe thermometer attached at the grate so I can keep an eye on temp without being by the egg. I notice that the dome thermometer is about 50 degrees higher than the one at grate level. Both thermometers have been calibrated. 1- is this normal? 2- which temp should I go by? 
XL BGE, 2 22" Weber Kettles, Weber Performer, Weber Genesis

Bradenton, FL
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Comments

  • stemc33
    stemc33 Posts: 3,567
    It depends. For long cooks the thermometers usually equal out. Most people will use dome temps when sharing cooks on the forum unless specified using Grate temp. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • pgprescott
    pgprescott Posts: 14,544
    Doesn't matter as much as you would think. Do not sweat it. Mine is similar. Most recipes use the dome temp. I always keep my temp monitored as near the protein as possible and adjust the cook time accordingly. The egg is a unique cooking environment. Quite moist and very little air flow as compared with other cookers. Makes a temp getting a little high less of a concern. Roll with it and enjoy. It is more of a timing issue for me. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    Dome only. I have never even checked my grid temp. Don't know, don't care. I don't use anything but a Thermapen for meat temp. I have a Maverick, but almost never use it. For the infrequent lo n slo cook, I use a DigiQ (bought when I did more lo n slo cooks). Still, meat temp and dome temp only. Don't care about grid.

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

    Michael 
    Central Connecticut 

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  • SmokinBuckeye
    SmokinBuckeye Posts: 20
    Thanks for the info! Cooking a turkey today as a practice run for Thanksgiving. Cooked dozens on the Weber in years past but wanted to get it down on the BGE before having guests.
    XL BGE, 2 22" Weber Kettles, Weber Performer, Weber Genesis

    Bradenton, FL
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  • stemc33
    stemc33 Posts: 3,567
    SmokinBuckeye said:
    Thanks for the info! Cooking a turkey today as a practice run for Thanksgiving. Cooked dozens on the Weber in years past but wanted to get it down on the BGE before having guests.
    It's getting to be that time of year. Please share your cook as for others are looking for ideas to use on Turkey Day. Smoke chips or not, temps, seasonings, etc...
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Carolina Q
    Carolina Q Posts: 14,831
    If you want a perfect, traditional bird for Thanksgiving, you won't find a better one than Mad Max's method/recipe on the whiz's site. Have never read a bad review. It's even good in a standard oven!

    http://www.nakedwhiz.com/madmaxturkey.htm

    Max's looks like this...

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

    Michael 
    Central Connecticut 

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