Originally posted by Jeffery:
My ET-732 always shows 25+ degrees hotter at top grate than lid, both probes checked ok with boil test?
Originally posted by K Kruger:
It doesn't matter if there's a difference nor what the difference is. I recommend (till I'm blue in the face) picking one place to temp and working off of it. It's what you'll get used to. Since it is relatively easy to get odd reading from the grate if the probe is place too close to the grate edge, if the probe is place too close to cold meat, etc., I prefer the lid - at the vent.
Too many new cooks makes themselves a bit crazy with temp differences. They don't matter but it's hard to convince them of this. Temping in one place only eliminates that frustration.
Originally posted by K Kruger:
I think it should be perceived "security". New cooks focus on cooker temps. They often ask what accessories they should buy after purchasing a cooker and are often told to get a remote therm and do, something I've come to feel us more a hindrance, frankly. Invariably, soon after, the posts about temp disparities come along. Frustration often ensues. This is hardly a solid notion of security.