newbie with temp monitoring question.

[Tom F]

I'm new to the website, which is great by the way, and just got a new OTG. A couple successful steaks, burgers, and even some pizza on a stone. So far I'm really liking my OTG. My question is, I'd like to try some longer cooks and I'm not sure what the best method for monitoring temp at the cooking grate or in the dome. Any and all suggestions are welcome.

 

[K Kruger]

I prefer lid temps, especially on a kettle as the probe is not near lit coals. I use this. A bit spendy but quite reliable; pops in and out of a vent hole easily so is easily cleaned.

 

[Tom F]

Thanks for the link. I was wondering if that interferes with the airflow at all, or is it negligible especially on low and slow cooks.

 

[George Curtis]

i use the indirect method, food on one side, so i measure the temp at the grate. i use a remote temp unit.

 

[Tom F]

how do you keep the probe at the grate level?

 

[Clint]

I stick it through a corner piece of meat or whatever, angled upward so juices don't drip on the tip.

 

[K Kruger]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I was wondering if that interferes with the airflow at all, or is it negligible especially on low and slow cooks. </div></BLOCKQUOTE>
It is negligible. I nearly always put coals on both sides; the heat is more even and turning isn't an issue. Turning the lid so that the vent is halfway between the sides with the coals gives me a good cooktemp reading.