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probe placement on bge

Egscout
Egscout Posts: 1
in EggHead Forum
For an indirect cook with the legs on eggverter up, where should I place the temperature probe? There can be as much as a 50-degree difference if the probe is over a leg vs being over an open part of the eggverter.
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  • kl8ton
    kl8ton Posts: 6,403
    To get the grid temp?  Over the leg.  The protein is blocked from direct heat.  Put it where your protein is. . . indirect.
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • Carolina Q
    Carolina Q Posts: 14,831
    I always clip mine to the dome temp probe. That's where BGE puts it. So does my oven manufacturer. I have never checked the temp at the grid. Always try to shield the wire as it will burn out if exposed to too much heat.

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

    Michael 
    Central Connecticut 

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  • jtcBoynton
    jtcBoynton Posts: 2,814
    If it fits, replace the dial gauge with the 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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  • Hans61
    Hans61 Posts: 3,901
    I personally like clip on the grate I like to know the grate level temp 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Woodchunk
    Woodchunk Posts: 911
    edited December 2017
    Over the leg, solid part that sits in the fire ring. Also, make sure the probe has at least an inch or so clearance from the cook
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  • lousubcap
    lousubcap Posts: 36,709
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Regarding the probe, you can get into temperature information overload.  Whatever you use, make sure it is calibrated and learn how your BGE responds.  And running the wire(s) over the platesetter leg helps with longevity.
    BTW-convention here for cook temps-unless otherwise mentioned the given temp is on the dome as that is the one thermo all BGE's come with.  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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  • SmokingPiney
    SmokingPiney Posts: 2,319
    edited December 2017
    I only use a cook temp probe for low and slow cooks with my Flame Boss controller. For any other cook, I use the dome thermometer. It's calibrated with boiling water.

    If you really want to use a grate probe, put it a bit towards the back end of the grate and make sure the wires are shielded from direct heat by the plate setter. As you have seen, there will be a spread in temps between the dome and probe. The probe is closer to the heat source. Pick either the probe temp or dome temp and stick with it to cook consistently. 

    I prefer dome - less hardware and less to deal with. Internal meat temp is the ultimate target either way.
    Living the good life smoking and joking
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