Temp Readings

[Anthony G.]

I'm checking temps this morning on a Brisket cook. The cooker is stabilized at 250 degrees at the dome (Long stem 8" thermometer...calibrated). I place a dedicated grate level thermometer and it is reading about 200 degrees. Does this seem right? I know grate temps are a little lower...but 50 degrees?

There is no way to calibrate the grate thermometer...it's a Taylor, bought it at a resturant supply store and almost paid enough to buy a nice 3" trend. I just never had enough nerve to "drill" into my WSM and install one.

 

[Greg Rempe]

AG, that's about right!

 

[Bryan S]

Anthony G, That seems a little high 50 deg difference. Here's a refference for youTemp Diff Between Lid & Grates Scroll Down to temp Diff Between Lid & Grates.I would rely on the calibrated one. Later Bryan

 

[Bill Mengel]

Try checking the grate therm by setting your dome therm next to it for about 5 min. and see what it reads.

 

[Anthony G.]

UPDATE:

Maybe things have settled down a bit....I'm reading about a 15-20 degree difference.

 

[Bryan S]

That's more like it. Depending how close the grate therm was to the meat could cause the big diff. Coldness of meat eary in the cook could have given you the false reading.

 

[Anthony G.]

Bryan....That makes a lot of sense. I let the meat "warm" up a bit before putting it on the cooker, but I bet this was the cause of the extreme temp difference......Thanks