Mickey Murphy
TVWBB Member
I'm having a mental block. Are the temps higher or lower if taking the temp from the dome?
Temps
- Thread starter Mickey Murphy
- Start date
Bill Spearman
TVWBB Super Fan
Why care. A few degrees here or there is not a big deal........
Jack Bordeaux
TVWBB Super Fan
On my 18.5 WSM, the top grate temp is hotter than the lid temp...it can very from 5-10* to 30-40*.
Len Dennis
TVWBB Diamond Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lew Newby:
My lid temp starts off higher than the grate and once the meat heats up the grate is 10 to 20 degrees higher than the lid. </div></BLOCKQUOTE>
I agree.
It should be the opposite IMO as hot air rises but the dome has been 10o less than grill level for me lately. I've had 3 cooks on it so not fully seasoned yet.
My lid temp starts off higher than the grate and once the meat heats up the grate is 10 to 20 degrees higher than the lid. </div></BLOCKQUOTE>
I agree.
It should be the opposite IMO as hot air rises but the dome has been 10o less than grill level for me lately. I've had 3 cooks on it so not fully seasoned yet.
Mark B (azmark)
TVWBB Member
IMO, the grate temp and lid temp take a bit of time during the cook to match. After my cooker settles down the lid and grate temp match within a few degrees.
My experience is that the lid starts out colder when the meat is cold and approaches the grate temp as the smoke proceeds.
This is not a matter of opinion. It is what I see. It must be something that depends on subtle differences in technique or perhaps how the probe is located or meat arranged. Others who experience higher lid temps cannot be wrong either.
As others have said, it doesn't really matter. What does matter is that you become accustomed to how your readings go and don't obsess about them but rather learn how they affect your results. To that end, I highly recommend keeping a log of every smoke with notes on time vs. temperature and anything else you might want to reflect on when you plan your next smoke. I tend to rely on the grate temperature and use the dome temperature as a cross check.
This is not a matter of opinion. It is what I see. It must be something that depends on subtle differences in technique or perhaps how the probe is located or meat arranged. Others who experience higher lid temps cannot be wrong either.
As others have said, it doesn't really matter. What does matter is that you become accustomed to how your readings go and don't obsess about them but rather learn how they affect your results. To that end, I highly recommend keeping a log of every smoke with notes on time vs. temperature and anything else you might want to reflect on when you plan your next smoke. I tend to rely on the grate temperature and use the dome temperature as a cross check.
Boss Banks
TVWBB Pro
I have ceramic briquettes in my water pan. Usually the grate is around 50 degrees warmer than the dome at the beginning of the cook. The do get a little closer during the cook but never exactly match.