Some confusion re temp readings.....

[Bob LeFever]

In general, when the desired WSM internal temp is given, does it refer to the temp at the grate or the temp at the top of the dome? Or elsewhere?

 

[Jack Bordeaux]

It all depends on where the therm is. The temps can differ from the lid to the top grate to the lower grate.

 

[Bob LeFever]

I'll rephrase my question. If a recipe says to strive for 250 degrees internal temp, does that mean at the grate or at the top of the dome?

 

[Bob Sample]

Well if it calls to cook at 250 then that would be the area the meat is in which is around the grate.

 

[Matt Sanders]

Bob,

Usually when people use the term "internal temp" they're referring to the meat. Sometimes people will refer to temp "at the grate". When people just call out a temp without specifying (such as 250) I assume they're referring to the built in therm in the lid.

But if someone is discussing temps from, say 120-200 degrees, they're probably talking about the meat (unless they're having a problem).

 

[K Kruger]

You really have to ask to find out. I always mean lid temp when referring to cooktemps - but I never use a built-in therm (even if the cooker I'm using has one; well, if it's my cooker, I remove it).

 

[timothy]

If your referring to Chris's recipes on the top page, than I believe those are measured at top vent or lid.
Like many others, I prefer to take temps at the top vent. Consistent and always accurate IMO
Tim

 

[Bob LeFever]

No, I wasn't referring to Chris's recipes, just everyone's in general. I suspected that the temps quoted were at the top vent, but wanted to make sure. Makes quite a difference. Thanks to all for your responses.

 

[K Kruger]

Actually it doesn't. Well, then again, if someone uses grate temps and says so I'm always a bit skeptical of the temp reliability. But any real or perceived actual difference between vent and grate doesn't matter, and many, imo, waste time worrying about it.