Grate vs. Lid Temp

[Peter Friedrichs]

I see discussion about grate temp and lid temp. Is there a big difference? If I'm only taking the lid temp, on average how much cooler (or warmer) is the grate temp? Just put a 9 lb pork but on the Weber, using the Southern Succor rub from the website. Gonna have me some pig tomorrow!
Peter

 

[Bob T.]

I only find about an 8-10 degree difference. One of the keys is not taking the lid of to often. I put a Picnic cut on Wed. night around 10:30pm before I went to work, and didn't pull the lid off until 09:30 the next day to look at it. I did this one at 250 at the lid, came out just fine. Most times I shoot for 235 at the lid, and found no difference in the end product between the 2 cook temps.
Some see a 10-15 degree difference. I use a Guru with the top vent shut 2/3's of the way, so maybe that is why I see less difference.