Delta between grate temp and dome temp

herbu · November 2016

Thanks to advice here, the first thing I did w/ a new XLBGE was calibrate the thermometer. Also got a ThermoWorks 2-channel wireless thermometer. While playing w/ the vents on the egg and watching the temp(s), I quickly noticed a BIG difference between the temp at the grate and on the dome. I did have a ConvEGGtor in place.

I moved the ThermoWorks Smoke probe around to different spots, including right on the dome thermometer, to verify. The closest I ever got the grate & dome temp was 15deg. The max was over 100deg. Normal steady low-and-slow cooking condition seemed to be ~50deg difference.

Is this normal? Do y'all get the same thing? I'm new. Is there something I'm not doing or doing wrong?

Based on experience w/ other grills/smokers, I'm guessing it's normal, and the reason why seasoned cooks don't accept the temp on any grill-mounted thermometer. But that's just my guess. What do y'all say? Thanks.

SmokingPiney · November 2016

It's normal. On longer cooks, the temperature readings will eventually converge.

lousubcap · November 2016

As above, not unusual and definitely depends on the placement of the grate thermo. If not protected by the platesetter it will be hotter due to the direct heat exposure. For low&slow cooks the gap will close over time. As you note, there are thermal gradients as with any cooker.
I would get comfortable with a given thermo and run with it. I do accept the dome thermo (keep it calibrated) and that's all I care about besides the protein finish temp. FWIW-

Carolina Q · November 2016

I don't know or care what my grid temp is. The egg comes with a dome thermo only; so does my oven for that matter. Recipes are based on dome temp too. That's all I ever look at. Even when I use my DigiQ temp controller, I clip it to my dome probe.

caliking · November 2016

Most temps mentioned here are dome temps. Stick with that and meat temp to get the feel of how your egg runs . Don't worry about the difference between grid and dome temp.

herbu · November 2016

OK. Thanks, guys. Appreciate the counsel!

jtcBoynton · November 2016

Grid temps are very sensitive to placement. Reproducing the same conditions is tricky.

JohnH12 · November 2016

Carolina Q said:

I don't know or care what my grid temp is. The egg comes with a dome thermo only; so does my oven for that matter. Recipes are based on dome temp too. That's all I ever look at. Even when I use my DigiQ temp controller, I clip it to my dome probe.

I do the same but still see a difference at the beginning of the cook. The temps seem to get closer as the cook progresses.

OhioEgger · November 2016

herbu said:

Thanks to advice here, the first thing I did w/ a new XLBGE was calibrate the thermometer. Also got a ThermoWorks 2-channel wireless thermometer.

Just out of curiosity, did you calibrate the ThermoWorks at the same time you calibrated the BGE thermometer? Part of the problem might be right there.

SmokingPiney · November 2016

OhioEgger said:

herbu said:

Thanks to advice here, the first thing I did w/ a new XLBGE was calibrate the thermometer. Also got a ThermoWorks 2-channel wireless thermometer.

Just out of curiosity, did you calibrate the ThermoWorks at the same time you calibrated the BGE thermometer? Part of the problem might be right there.

I don't know if you can calibrate the Thermoworks probe, but why bother?

Cook to one or the other. I cook to dome temp unless I'm running a long low and slow with my Flame Boss.

You're cooking to IT. Unless you're running a controller on a long low and slow, go with the calibrated dome temp and stick with it. You want consistent results.

Don't get wrapped up in the rocket science hair splitting.
Just cook.

NPHuskerFL · November 2016

Holy sh!tballs batman! I'm off work and protest the vernacular in the title.

JustineCaseyFeldown · November 2016

vernacular or jargon?

herbu · November 2016

OhioEgger said:Just out of curiosity, did you calibrate the ThermoWorks at the same time you calibrated the BGE thermometer? Part of the problem might be right there.

No. The ThermoWorks instant read thermometer comes with a certificate of calibration w/ the tech's name, date, thermometer s/n, calibration device, and actual readings of the thermometer in both an ice bath and boiling water. It's guaranteed to be within 0.7deg F.

The 2-channel wireless "Smoke" unit did not come with the same certificate. I just assumed, (I know), ThermoWorks would be as diligent and competent with the wireless unit. Maybe I should check.

I understand what many are saying that it's a nit pick and don't worry about it. Most of the time I would agree. My concern was really only pertinent to large chunks of meat at a low temp. If I put on a 10lb butt, the dome temp says 225deg but the grid temp is really 180deg, might that be low enough to cause a problem? Might that leave the inside of the butt in the danger zone too long?

Other than that, I agree it doesn't matter. I see some people say stuff like, "I like doing ribs at 275deg". It could be their ribs are actually cooking at 225deg, but again that doesn't matter. Once you find a temp, on any thermometer, that yields results you like, it doesn't matter.

NPHuskerFL · November 2016

JustineCaseyFeldown said:

vernacular or jargon?

Thanks

JustineCaseyFeldown · November 2016

NPHuskerFL said:

JustineCaseyFeldown said:

vernacular or jargon?

Thanks

I wasn't sure which part you were referring to.

That was some jargon-heavy vernacular, or JHV to the acronym huggers

SaintJohnsEgger · November 2016

jtcBoynton said:

Grid temps are very sensitive to placement. Reproducing the same conditions is tricky.

Makes sense. I always use a grate probe and I put in a meat probe as soon as I put the meat on. My theory is that the meat is being cooked by what ever the temp is at the meat position not what the temp in the dome is.

Delta between grate temp and dome temp

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