<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C. Moore:
By way of review, which temperature is generally higher: dome top or grate? I have an after-market analog thermometer in the dome (opposite the top vent). Should I expect temps to be higher or lower at the grate? How much different? Thanks. </div></BLOCKQUOTE>
As Dave mentions above, it depends on how long the probe on your dome thermo is and at what point in the cook you are doing the measuring. For me, comparing the 1.5 inch probed Weber therm in my WSM to my grate temps, I see 30-40 degrees higher at the grate that slowly evens out to only a 5-10 degree difference a few hours into the cook.
Others who use a longer probed thermo in the dome seem to report closer temps between the dome and grate.
Best thing to do, IMO, is simply to get to know your own cooker. The temp differences will vary based on how much meat you have in there, how cold it was when you put it in, how much lit fuel you start with, whether you use water, sand, clay pot, etc.