Dome temp vs Grate temp

[Russ]

I always hang a polder probe in the top vent of my WSM to monitor my temps and I always try to keep the temp between 225-250. I guess this is considered the 'dome temp'. If this is true, what would be the average 'grate temp' if my dome temp were 225-250? I assume much lower. So maybe I should be shooting for more like 250-275 at the dome?

 

[Kevin Taylor]

Hi Russ...

I think it is hard to tell, as the ambient weather conditions will affect the cooker.

I used to try and gauge the difference but just quit doing it because my data never agreed....one week 25?, next week only 5?, the following week 30?, etc.

I would say, "in general", you may experience 10-20? higher in the dome.

These days, I just put the Polder right near the meat and run the cord underneath the lid. Been doing that for almost 5 years now and heven't lost a cord yet.

Of course all you folks know that I am rather particular about my temps! LOL