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Weird temp problems

rk772
rk772 Posts: 31
in EggHead Forum
cooking ribs today. I got my lump lit and stable at 275. I was using DigiQ and a thermoworks Dot probe as backup. My temp was stable at 275 for an hour. I was sitting in the backyard enjoying the day when I noticed the temp shoot up to 340 on both probes in a span of 2 minutes and not come back down over the next 45 minutes. I removed the DigiQ fan and closed the vents off to just a small crack. I had to leave to pick up kids from school. When I returned 40 minutes later, both temp probes showed 335 but the dome temp showed 230. I figured both digital probes musta went bad or the dome probe was bad so I moved the DOT probe up and clipped it to the dome gauge. The DOT now matches the dome gauge at 230 and the grate temp still shows 335. So then I move the DOT probe back to that grill surface and it shows over 330 again. How could the temp between the grate and dome differ by 100*? I actually checked all 3 probes in boiling water 2 weeks ago and they pegged between 210 and 212
im cooking indirect with a place setter. I have both temp probes over the place setter so they don't receive direct heat. 
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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Did you happen to be using a drip pan with liquid? 

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

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  • rk772
    rk772 Posts: 31
    No, not this time
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  • SoCalTim
    SoCalTim Posts: 2,158
    Hey brother, keep things single. One Temp Probe, stick with it and trust it.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • rk772
    rk772 Posts: 31
    SoCalTim said:
    Hey brother, keep things single. One Temp Probe, stick with it and trust it.
    i get what you're saying but I still can't explain the 100* differential between grate and dome

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  • DMW
    DMW Posts: 13,836
    Your plate setter got hot and is radiating heat. It will even out given enough time.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • rk772
    rk772 Posts: 31
    DMW said:
    Your plate setter got hot and is radiating heat. It will even out given enough time.
    Thanks. It's starting to even out now 
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  • gdenby
    gdenby Posts: 6,239
    This is mostly conjecture. The plate setter was absorbing lots of heat. It finally became saturated and started re-radiating the heat. I've used an IR therm to check a 'setter's surface temp and it has been as high as 640F when the dome was 250. My guess is that the ceramic mass had enough heat in it to keep the grill level much higher than the dome, where the temp cooled as the fire diminished.

    The auto-stoking hardware pushed the fire to hard because the probes were in the 'setters shadow.

    I only use the 'setter when I want more of an oven effect. Baking heat all around. Simple indirect can be done by something as slight as a foil pie pan, tho' an aluminum one doesn't buckle from drippings. That blocks the intense IR, and doesn't get much above 280F. You do need a lower grill and a way to raise the cooking grill to the felt level.
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  • gdenby
    gdenby Posts: 6,239
    DMW said:
    Your plate setter got hot and is radiating heat. It will even out given enough time.
    And yes, + what he said. Should have read thru all the comments.
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