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SmoothSmoke

Dome Temp vs Grate Temp

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How much of a difference have you found in your kamado? Please state which kamado you're using if not already in your sig please.

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As you saw on bbq-brethren, my Kamado Joe has shown 30-70 degree temp differences.

Yup, this thread is a spin-off from yours. I always thought that the grate temp was higher than the dome. Well that's how it was on my WSM. So the kamado may be a different beast.

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Just to be certain, how are you taking your measurements? I keep a probe clipped high in the dome, but my other three probes are generally stuck into whatever i'm cooking. Next time I fire up I will likely clip to the grate and see if there is any separation with my analog dome thermometer (which has always been spot on with the the probe.)

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Okay, once again, forget that you have "thermometer" that shipped with your kamado. That bimetallic indicator is better suited to be a paper weight than an accurate indicator of temperature!

ALWAYS, ALWAYS, ALWAYS use a dual lead electronic thermometer like the Maverick 732 to measure grill temps and food temps. That thing in your dome os only to be used to keep smoke from escaping from other than the top vent. You always want to use grate temps as your guide since that is where you cook ( most of the time). In general, you always want to put your temp probe at the level the majority of your food cooks.

Finally, go to AmazingRibs.com and read his discourse on thermometers. Dome temp? Who cares? Cooking level temp is what your want!

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As you saw on bbq-brethren, my Kamado Joe has shown 30-70 degree temp differences.

Yup, this thread is a spin-off from yours. I always thought that the grate temp was higher than the dome. Well that's how it was on my WSM. So the kamado may be a different beast.

I think the reason my dome temp was higher than grate temp was the fact I was using a heat deflector. Without the deflector I would have a higher grate temp.

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My dome is about 10-15 degrees different from my maverick. On long cooks they are about dead on after a while

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In rapid heating there was about a 50 degree temp difference from dome to grate and the bimetal dome dial was always slow to respond. My experience matched Cookingfor8 once the temp is stabilized then eventually the dome will match the grate. So this beings me to what Ceramic Chef says--buy a good dual probe digital thermometer. Half an hour is too long to wait to know what is going on.

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Onteresting question. I never watch the dome unless I am grilling only. I did notice last night that while doing a pork low 'n slow, that my Maverick was reading 248 degrees, while the dome appeared to be at about 240. So in this case it was relatively accurate.

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We all get too anal about temperature accuracy. I have found in both of my Kamado Joe grills that, with the heat deflectors in place, once I have reached my target temperature that the center grate temp and dome temps are not but a few degrees off one way or another... as much as 10 degrees maybe. That's close enough. While I enjoy the accuracy of digital thermometers, I have never understood the pressing need to have them.

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We all get too anal about temperature accuracy. I have found in both of my Kamado Joe grills that, with the heat deflectors in place, once I have reached my target temperature that the center grate temp and dome temps are not but a few degrees off one way or another... as much as 10 degrees maybe. That's close enough. While I enjoy the accuracy of digital thermometers, I have never understood the pressing need to have them.

What John said.

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We all get too anal about temperature accuracy. I have found in both of my Kamado Joe grills that, with the heat deflectors in place, once I have reached my target temperature that the center grate temp and dome temps are not but a few degrees off one way or another... as much as 10 degrees maybe. That's close enough. While I enjoy the accuracy of digital thermometers, I have never understood the pressing need to have them.

Confused. If you were cooking a butt how would you determine when it was done? I agree you don't need digital thermometer for the grate temp but for internal temp I think you do.

Irvin F.

King Griller w/Auber PID

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Knowing the cut/cuts of meat and the size of your fire/fuel along with outdoor conditions helps in getting your desired result. Also, the type of meat comes into play. Experience really counts here as well. I fired up the Akorn with a less than half fire pan full of Royal oak lump, a chunk of pecan and used a water-pan/diffuser to cook a venison tenderloin and back loin on the grate. And, a (oven pre-heated low and slow wrapped 2 hrs. at 215 f) 4 or 5 pound beef brisket flat up on the dome grill. ( I lodged another pecan piece of wood at the edge of the dome grill for added support). Good cooking and eating :) . I knew I had good fire and the weather was mild 70's so I never got my maverick out for testing. We eat medium-well to well, so eyeballing is easier. There are cooks where I would need the maverick too, though.

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Chevy or Ford? Manual air adjustment or PID controller. I have no doubt that good results can be achieved using the dome thermometer as long as one has experience. Again I have no doubt that with experience and going by time--temp-- weight of the meat-- and pushing on the meat for resistance--some people can get great results and even consistent results--experience is a great teacher. It makes me think of the stories i have read about watching the pit masters who cook daily for some of the great BBQ restaurants.

As for me I get better and more consistent results using the digital thermometers. If i did not have them then I would manage with out them and as for me my results would be less consistent but I still believe good.

Using a grate level digital I can know when the temp is going up and stall it until it comes back down and then open it up and stabilize it and the dome needle has not moved. For me it just more precise. Not having one would not be a deal breaker though.

Hey as john says we can get great results over a wide range of temps and a little over done or under done is not going to ruing what we cook.

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I have never noticed a bit of difference between my bi-metal TruTemp thermometer that shipped with my Kamodo and the $400 BBQGuru four probe CyberQ. On a heat soaked grill they all read 225 +/- 2 deg.

Only thing that makes me a fan of the CyberQ ( now that I know how to set my bottom/ top vent) is the whole piece of mind that comes with wireless connectivity. A 2 am wake up sure beats burnt BBQ and I get to stay in bed while checking temps :)

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Tonight my maverick 732 and my dome thermometer were off by 75 degrees. My Grill was going for about 3 hours.

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Tonight my maverick 732 and my dome thermometer were off by 75 degrees. My Grill was going for about 3 hours.

I wonder if outside temp affects the dome temp at all.

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Good question. The outside temp was probably around 43 degrees.

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Tonight my maverick 732 and my dome thermometer were off by 75 degrees. My Grill was going for about 3 hours.

I wonder if outside temp affects the dome temp at all.

Environmental factors affect ceramic cookers very, very little. I've cooked in my Primo in weather as cold as 0*F and weather as hot as 100*+F and there is virtually no difference in the amount of lump used. These things are so well insulated by the ceramic refectory that there is exceedingly little heat transfer when all is said and done. Ceramic is a very efficient insulator. That is why you can dial in a temp, do a low-n-slow, and use the same load of lump for 2-4 cooks!

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