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Temps

Enon Jim
Enon Jim Posts: 9
in EggHead Forum
I just got a DigiQ DX2.  I have always used the temp gauge on the Egg in the dome.  Do most of you change and use the grid temp or do you adjust grid temp to get what you are used to on the dome.  I cooked a brisket this weekend with it.  I had 225 on the grid and only 200 on the dome.  Which do most of you use?
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Comments

  • SoCalTim
    SoCalTim Posts: 2,158
    When using my controller, I ignore the dome temp (thou they do eventually sync together) and use the temp reading from my Guru, hope this helps.
    I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I prefer dome. More consistent. It is the default temp used on this forum. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • pgprescott
    pgprescott Posts: 14,544
    I cook my food on the cooking surface, next to my temp probe. 
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  • lousubcap
    lousubcap Posts: 36,814
    The convention here for comments/recipes is dome unless otherwise specified.  I run with the dome (cal checked) as I know how the BGE performs at that setting.  You can get axle-wrapped with temperatures if you are searching for the digital truth.  BGE is analog.  Pick a temperature indicating device and use it for your cooks.  BTW- there are thermal gradients in your kitchen clock box as well.  FWIW-
     
    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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  • CanDid
    CanDid Posts: 106
    As @SoCalTim mentioned, on a long cook the dome temp and pit temp should eventually reach the same reading (around 1 hour depending on the size of your egg). The fact that they remained 25 degrees apart can mean only two things: 1) one of the calibrations is off and I will tell you it is not your new DigiQ, 2) the pit probe was positioned directly over the flame and not indirect over the plate setter.

    Most times I would say, as many others do, a 25 degree fluctuation doesn't really matter anyways, but if you were cooking at 200 I'm curious to know how long it took your brisket to reach an IT of 200?

    BGE XL
    NWArkansas
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  • nolaegghead
    nolaegghead Posts: 42,109
    Provided both are calibrated, you can use either, it doesn't matter.

    I wouldn't cook at 225F for an entire low-n-slow.  It's fine for the first few hours, but crank it up to 275F for the rest of a cook.
    ______________________________________________
    I love lamp..
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  • Carolina Q
    Carolina Q Posts: 14,831
    I clip my DigiQ to the dome thermo. They match, +/- 5°. Don't know, don't care what the grid temp is.

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

    Michael 
    Central Connecticut 

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  • Enon Jim
    Enon Jim Posts: 9
    Thanks everyone for your comments.  I think using the dome temp will be the easiest to use.  I have had the egg 9 years and have always used the egg thermometer in the dome.  So I will start clipping the DigiQ to the BGE thermometer.  The brisket turned out better than I expected, being my 1st.  Moist and tender.  10 lb flat took 12 hours to reach temp cooking at 225 grate temp.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    pgprescott said:
    I cook my food on the cooking surface, next to my temp probe. 
    Food next to the probe can influence the reading and not be a good indicator of the overall temp in the egg.  Many of the items I cook get more heat from the top surface than the sides so the temp just above food is as important as along the side. There isn't really much distance from the working end of a dome probe to the items being cooked. I also often have the cooking grid filled with food and there is no room for properly placing a probe at grid level. 


    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Enon Jim said:
    Thanks everyone for your comments.  I think using the dome temp will be the easiest to use.  I have had the egg 9 years and have always used the egg thermometer in the dome.  So I will start clipping the DigiQ to the BGE thermometer.  ....
    I don't know the diameter of the DigiQ probe. It may be of the proper size to replace the BGE probe.

    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • pgprescott
    pgprescott Posts: 14,544
    jtcBoynton said:
    pgprescott said:
    I cook my food on the cooking surface, next to my temp probe. 
    Food next to the probe can influence the reading and not be a good indicator of the overall temp in the egg.  Many of the items I cook get more heat from the top surface than the sides so the temp just above food is as important as along the side. There isn't really much distance from the working end of a dome probe to the items being cooked. I also often have the cooking grid filled with food and there is no room for properly placing a probe at grid level. 


    Not right next to it Ace! Jeez, the point is to monitor the temp reasonably close to where you are cooking. I could leave the probe outside the dome to be safe, but what good is that. Obviously you don't want the cold protein close enough to artificially  influence the readings, but that is kinda what is done when it is attached to the dome thermo. The dome temp is not grid temp. Guys sometimes intentionally recalibrate their dome thermos to read grid temp for this reason. You do it your way and I'll do it mine. Either way is fine as the egg is very forgiving and as long as you consistently use the same method, you can better predict results. 
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