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Gunzzz

Dome temp vs grill temp ??

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Guys, its entertaining as hell to watch all you experienced cookers battle about temps, numbers, etc.

Who cares if your therm for grill temp is off a few degrees, does it make or break your cook? Lol.

While y'all fight about 'science' and 'data' I'll be grillin and bbq'ing with a brewski. Might take the bimetallics off of my Kamados and throw my Mav in the trash.

Good point. One more thing to consider is that I've been told temps vary by as much as 15 degrees per inch VERTICALLY. The bad news is that, now that we are trying to keep temps absolutely accurate, is that larger cuts, like butts, whole chickens, turkeys, and so forth, will no longer be edible because the bottom will finish ahead of the top. The good news is if you need a place to go with the failed cook, send it to:

Mmmmm

4227 95th St.

Littletown, ID 83345

I will dispose of it in an environmentally friendly manner.

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All of the discussion inspired me to do a little experiment. I am comparing a Tel Tru bi-metal, iGrill digital, and Maverick digital thermometers. All are hooked together in the dome.

I will abbreviate each to TT, iG, and M. I apologize for the picture quality. Sun going down + one light faced and two dark faced thermometers = a photographic challenge for me.

b9f5e8943e95d9a9e63fcce6f27e5fd3.jpg

f6a14e56d8f86920563fc6166e91e53c.jpg

86cdaba83a395dbfc94c370a18000d0a.jpg

d2e3c2a6d8d551ea917a68f80f954e07.jpg

TT N/A

iG - 132

M - 129

4a32b32887cee7bf6223c3bb585f8a5d.jpg

TT -N/A

iG - 151

M - 149

69c66e2e88cf490ed9559916df963cae.jpg

TT - 195

iG - 198

M - 198

e740b74e80dc172aaad672dd49bfb7c6.jpg

TT - 240

iG - 244

M - 250

bb73d46856ee2f620c771646f0784605.jpg

TT - 295

iG - 297

M - 304

48e8f4f1ee23e47267e7316a9f5cc67b.jpg

TT - 340

iG - 339

M - 354

db6554bb8aac5abd94445013762e16cc.jpg

TT - 400

iG - 389

M - 415

8b82fd4a475354df179b040293918070.jpg

TT - 450

iG - 432

M - 455

e31071ffccebae89d422dd84e401c260.jpg

TT - 490

iG - 472

M - 500

225465380bdbc7829b018c8e1452b469.jpg

TT - 548

iG - 527

M - 545

So what does all this tell us? Completely unclear. The bi-metal and the iGrill tracked fairly closely until around 400 degrees. At higher temperatures, the bi-metal and Maverick seemed to more closely align, while the iGrill lagged behind as much as 28 degrees. The Tel Tru thermometers are supposed to be pretty high quality. It would be interesting to see how other dome thermometers compared to digital for those that have them.

I had to stop at around 550 so I wouldn't damage my probes. I would be interested to see one of our engineering types take this on with some more sophisticated equipment.

I tried unsuccessfully to attach a link to an experiment performed by Dennis who owns KK. His experiment focused on the difference between the temp at the bottom of the grill versus the dome. The variation was hundreds of degrees cooler in the dome as compared with the lower grill.

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The dome thermo's in the Akorn, vision's, and other cheaper kamado style cookers are just crap. My Akron dome thermo was always 40 degrees lower than my maverick. Eventually after several hours they would get closer to each other, but I trust the quality of the maverick over the stock dome one they cost like $.50 or less to be made. Tru-temp's may be better, but like anything, the better quality the better it works.

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I agree with CC that its safe to say that the bimetallic dome therms aren't the most accurate, but in my experience like Andy said after all temps stabilize they are usually within a few degrees of each other. Another point is that a Maverick probe on the grate will sometimes swing 20 or 30 degrees by moving it an inch or so to one side or the other due to heat coming around the deflector or the cool envelope around the food. I

 

My interest here is purely curiosity.  When I embark on new adventures - like learning how to cook on a Dojoe - I ponder on things I notice.  Keeping in mind that I have only one butt to my credit, as I was cooking, I noticed a significant difference between the Maverick and the Dome thermometers.  I have an ET-85.  If you are not familiar with that particular model, It has a Dual Probe but it is really just a single probe.  The Oven Thermometer is the larger diameter part of the probe.  During the butt cook, the Dome was the higher temp.  So.....my pondering led to my unscientific theory that there is indeed a "cool envelope" around the food? 

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All of the discussion inspired me to do a little experiment. I am comparing a Tel Tru bi-metal, iGrill digital, and Maverick digital thermometers. All are hooked together in the dome.

I will abbreviate each to TT, iG, and M. I apologize for the picture quality. Sun going down + one light faced and two dark faced thermometers = a photographic challenge for me.

b9f5e8943e95d9a9e63fcce6f27e5fd3.jpg

f6a14e56d8f86920563fc6166e91e53c.jpg

86cdaba83a395dbfc94c370a18000d0a.jpg

d2e3c2a6d8d551ea917a68f80f954e07.jpg

TT N/A

iG - 132

M - 129

4a32b32887cee7bf6223c3bb585f8a5d.jpg

TT -N/A

iG - 151

M - 149

69c66e2e88cf490ed9559916df963cae.jpg

TT - 195

iG - 198

M - 198

e740b74e80dc172aaad672dd49bfb7c6.jpg

TT - 240

iG - 244

M - 250

bb73d46856ee2f620c771646f0784605.jpg

TT - 295

iG - 297

M - 304

48e8f4f1ee23e47267e7316a9f5cc67b.jpg

TT - 340

iG - 339

M - 354

db6554bb8aac5abd94445013762e16cc.jpg

TT - 400

iG - 389

M - 415

8b82fd4a475354df179b040293918070.jpg

TT - 450

iG - 432

M - 455

e31071ffccebae89d422dd84e401c260.jpg

TT - 490

iG - 472

M - 500

225465380bdbc7829b018c8e1452b469.jpg

TT - 548

iG - 527

M - 545

So what does all this tell us? Completely unclear. The bi-metal and the iGrill tracked fairly closely until around 400 degrees. At higher temperatures, the bi-metal and Maverick seemed to more closely align, while the iGrill lagged behind as much as 28 degrees. The Tel Tru thermometers are supposed to be pretty high quality. It would be interesting to see how other dome thermometers compared to digital for those that have them.

I had to stop at around 550 so I wouldn't damage my probes. I would be interested to see one of our engineering types take this on with some more sophisticated equipment.

I tried unsuccessfully to attach a link to an experiment performed by Dennis who owns KK. His experiment focused on the difference between the temp at the bottom of the grill versus the dome. The variation was hundreds of degrees cooler in the dome as compared with the lower grill.

I like the experiment. My conclusion from your experiment:

They were all close enough regardless of the temp. No need to worry about it - grill on.

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My done temp is around 25* higher than the grate. Not much to worry about unless I'm really getting anal on a low and slow cook. Even then it probably doesn't make a difference to the food, just me. :-)

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So, bi-metals aside, using an igrill 2 with two probes -- one at the grate and one mounted right next to the bi-metal up in the dome, I am seeing as much as 75F difference between the temps.  This is even several hours into the cook so things should be as warmed up and evened out as they are going to get.

 

I do have a heat deflector under the grate since I am doing a low-and-slow smoke, but even still, 75F seems a bit surprising.

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Assuming accurate readings, you are measuring real variation in temperature inside. That's not a bad thing unless you misinterpret the data. It all depends how you're placing your probes, and you can learn a lot from it. 

 

Placing a probe next to the food (cool spot) and at vent level (hot spot) will maximize temperature differences. 75F isn't surprising; I see that much during warm up all the time. Cold food is one reason you have to get your vent settings right before putting food on - food changes your readings, but not how you want to run the cook. 

 

Here's another perspective...

Frank

 

Related post

 

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