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BrianJ

Grate vs. dome temperature

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Hi.

 

Using an igrill 2 with two probes -- one at the grate and one mounted right next to (but extends further down) 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 the heat deflector under the grate since I am doing a low-and-slow smoke, but even still, 75F seems a bit surprising.

 

Given that this is the difference between the magical 225 for BBQ and a whopping 300 degrees, which temperature should I cook by?
 

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Originally read "dome" as "done".  :-(

 

Dome temp. it is then.

 

Still surprised it can be so different than the temp an inch above the grate.

 

Interestingly, as bad a rap as bi-metal thermos get, the bi-metal in my Saffire is as close to the igrill 2's probe as I could hope for.  Easily within 10 degrees.

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25 minutes ago, BrianJ said:

Originally read "dome" as "done".  :-(

 

Dome temp. it is then.

 

Still surprised it can be so different than the temp an inch above the grate.

 

Interestingly, as bad a rap as bi-metal thermos get, the bi-metal in my Saffire is as close to the igrill 2's probe as I could hope for.  Easily within 10 degrees.

 

It's not the bimetal thermometer.  It's about convection and physics.  You won't get the same results two times in a row when comparing the variation between dome temp and a digital probe placed anywhere in the grill.  

 

Here's what I can tell you from hundreds of cooks worth of experience:

 

I have messed up more cooks using digital probes than I have using the dome thermometer.  This is why I don't rely on them anymore myself.  It's all about the location of the digital probe.  It's also about how much more quickly most digital probes respond to temp changes when compared to the thicker bimetallic probe.  If you leave the probes alone and leave the dome of the grill closed for extended periods of time they will equalize more closely but they may still not be close at all depending on where you have placed your digital probe.  Most of the cooks I see ruined come from placing the digital probe closer to the outside edge of the grill where it will read the hotter air coming up from around the heat deflectors.  The digital probe should be placed directly over the meat at least 2" above the meat in the center of the grill.  you may have to put a skewer in the meat and clip the probe on to make this work.  

 

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