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Thread: Dialing in an adjustable lid thermometer to read grate temp

  1. #11
    TVWBB Member Chris in Central Ohio's Avatar
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    Quote Originally Posted by JBooker View Post
    How does knowing the exact temp at the cooking grate improve your BBQ.

    Is this a serious question??

    In certain cooking situations, the dome can be 25-40 degrees hotter than at the rack. Dome thermometers should generally be avoided.
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  2. #12
    TVWBB Hall of Fame timothy's Avatar
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    Folks, we aint bakin cakes. To many variables outside to try to dial in a perfect cooking enviroment.
    Pay attention to the meat, it can handle temp swings up or down but you have to know when to pull it.

    Tim
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  3. #13
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    Quote Originally Posted by timothy View Post
    Folks, we aint bakin cakes. To many variables outside to try to dial in a perfect cooking enviroment.
    Pay attention to the meat, it can handle temp swings up or down but you have to know when to pull it.

    Tim
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  4. #14
    TVWBB 1-Star Olympian Jim Lampe's Avatar
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    there IS a LIKE button....



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  5. #15
    TVWBB 1-Star Olympian Bob Correll's Avatar
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    TVWBB Honor Circle Timothy F. Lewis's Avatar
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    Quote Originally Posted by Bob Correll View Post
    ��
    So there!
    One member here reminded me that very point early on in my smoking adventures.
    Chasing the five or ten degree window is an exercise in frustration, fifty degree swings are a problem but, a 25 window is no big deal.
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  7. #17
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    Quote Originally Posted by Chris in Central Ohio View Post
    Is this a serious question??

    In certain cooking situations, the dome can be 25-40 degrees hotter than at the rack. Dome thermometers should generally be avoided.
    The innaccuracy of dome location is less important at 225 than 300. Cook low and slow....its done when it gets done. Thats all that matters. It can be 200 or 250....just time.

    Temp doesnt really matter until over about 275 in my limited experience. Except be high enough get things like turkey out of danger temp zone in 4 hrs or so. And temp of 275 is good for setting rib bark without drying out in process. But if dont wrap ribs....cook low not an issue.
    Last edited by MartinB; 06-26-2019 at 09:59 AM.

  8. #18
    TVWBB Platinum Member Dustin Dorsey's Avatar
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    I guess there's a lot of opinions on this. Personally I want to know an accurate temperature so I go with a digital probe at grate level. Knowing the temperature can give you an idea of what to change next time if a cook doesn't go right. Maybe you didn't render enough fat? Next time try a little hotter. Next time you dried everything out. Try cooking lower. That said, everyone else is kind of right, too. You can get way too obsessed with the temperature. If my WSM settles in at 245 and I wanted to cook at 225, I just kind of roll with it. If you are starting out, you need to know what temp you are cooking at. Once you get more experienced you'll know what rules you can break. Most of the guys answering that it doesn't matter are at that level. You can just roll with the dome temp if you know what your cooker is doing.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Slow N Sear 2.0, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  9. #19
    Moderator Chris Allingham's Avatar
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    Quote Originally Posted by Chris in Central Ohio View Post
    Is this a serious question??

    In certain cooking situations, the dome can be 25-40 degrees hotter than at the rack. Dome thermometers should generally be avoided.
    Depending on what you're cooking, it can be tricky to find a good spot for a grate probe that's not too close to a cold hunk of meat or too close to the hot outside edge of the grate.

    I've been cooking using primarily lid temp for 21 years, it works fine. +/- 25F between grate and lid doesn't really matter. Internal meat temp is more important.

    Just for fun, here are some lid temps (left) and grate temps (right) from a brisket cook I did using ThermoWorks Smoke in 2017. For this particular cook and this particular meat on this particular day with water in the pan, the temp difference is just a few degrees to maybe 20 degrees between my industrial-grade lid therm with 4" stem and the Smoke air probe on the top grate. Notice that the temp difference sometimes flips, i.e. the grate temp is hotter than the lid temp.

    Time/Lid Temp/Top Grate Temp

    12:30 am 228 225 +3
    1:00 am 260 255 +5
    1:15 am 275 267 +8
    1:30 am 265 264 +1
    2:00 am 280 275 +5
    2:30 am 288 286 +2
    3:00 am 297 297 0
    3:15 am 300 310 -10
    3:30 am 270 292 -22
    4:00 am 244 268 -24
    4:30 am 244 257 -13
    5:00 am 300 301 -1
    5:30 am 262 282 -20
    6:00 am 271 258 +13
    6:30 am 274 273 +4
    7:18 am 260 268 -8

  10. #20
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    Quote Originally Posted by Chris in Central Ohio View Post
    Is this a serious question??

    In certain cooking situations, the dome can be 25-40 degrees hotter than at the rack. Dome thermometers should generally be avoided.
    So once you know this and know how your WSM cooks.

    How is knowing the exact temp at the cooking grate improve your BBQ? How does looking at your digital readout and seeing 226.7 deg F improve your BBQ over knowing your lid thermometer reads 20-30 deg high and taking 250-20=230 to 250-30=220.

    Does knowing your temp at the grate of 226.7 improved your BBQ over knowing it's in a temperature range of 220 to 230.
    18.5 WSM. 22.5 OTS

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