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Dome or grid temp

TheCommish
TheCommish Posts: 4
in EggHead Forum
which temp do you go by? If a recipe calls for 350 is that dome or grid? I've been switching to grid temps for my briskets and butts ...I would just like to know when I read the various recipes in here that I'm doing the right temp ...grid or dome. Any advice is appreciated!
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Comments

  • SmokingPiney
    SmokingPiney Posts: 2,319
    If I'm using my Flame Boss - grate. If not - dome. The trick is to pick a method and stick with it. 
    Living the good life smoking and joking
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  • bigalsworth
    bigalsworth Posts: 686
    edited March 2017
    Many recipes are given in dome temp but with practice it really won't matter which you use.  As was said above pick one.  

    Edit: cook times range and are more a guideline than a rule.  You will eventually learn how long any given type of protein should be on for whichever temp you use.  Remember you should always plan to be done early with long low n slows because you can always FTC until it's time to eat.
    Large BGE
    BBQ Guru DigiQ II

    Martensville, Saskatchewan Canada
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  • lousubcap
    lousubcap Posts: 36,757
    As above, the generally accepted convention is dome temp in the recipe unless other-wise stated.  Whatever temp/indication you use, just be confident that it is accurate.  
    BTW-welcome aboard and enjoy the journey.  Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Hotch
    Hotch Posts: 3,564
    Grid.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Carolina Q
    Carolina Q Posts: 14,831
    BGE provides no way to measure grid temp. 

    I have never checked or cared about grid temp. Recipes are generally given for dome. Probably doesn't matter though.

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

    Michael 
    Central Connecticut 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    edited March 2017
    Go by dome and if you have a digi wireless thermometer use the meat probe only, otherwise you'll hit info overload.  Keep it simple cause the meat temp is all you really care about. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • bikesAndBBQ
    bikesAndBBQ Posts: 284
    Make sure to calibrate your dome thermometer before using. Mine was a little bit off right out of the box. 
    Pittsburgh, PA. LBGE
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  • DMW
    DMW Posts: 13,836
    Take the temp of the dome, two on the grid, and one at the midpoint between the grid and dome. Average all 4 and use that.




    Don't do any of that actually. :smiley:

    The cooking temp really isn't all that critical within +/- 50*, which is the most your dome and grid temps will vary during indirect cooks. What really matters is the temp of the food, not the temp it is cooked at.
    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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