Top/Bottom temp difference
- Thread starter Chad C
- Start date
Are you using water in the water pan? Was the temperature difference consistent throughout the cook? Have you calibrated your thermometers to make sure that you are getting accurate readings?
It's been reported here that the top grate will be hotter than the bottom grate, but that things still seem to finish up about the same time regardless of which grate they are on. That would seem to confirm the convection nature of the airflow within the WSM.
It also has been mentioned that the lower grate will be hotter if you uses a clay saucer in the water pan rather than water since the radiant heat from the saucer is hotter than the water boiling in the water pan.
The thermometer thing is obvious - I've had dial thermometers be off by as much as 30 degrees. I use a Maverick ET-73 now. This past weekend, cooking on my Cajun Bandit and with the pit probe on the bottom grate, clay saucer in the water pan, I was getting temperature readings on the Maverick that were within 5 - 10 degrees of the temperature readings on the dial thermometer in the lid.
Experiment with the clay saucer and double check the thermometers.
You should be able to get them relatively equalized.
Pat
It's been reported here that the top grate will be hotter than the bottom grate, but that things still seem to finish up about the same time regardless of which grate they are on. That would seem to confirm the convection nature of the airflow within the WSM.
It also has been mentioned that the lower grate will be hotter if you uses a clay saucer in the water pan rather than water since the radiant heat from the saucer is hotter than the water boiling in the water pan.
The thermometer thing is obvious - I've had dial thermometers be off by as much as 30 degrees. I use a Maverick ET-73 now. This past weekend, cooking on my Cajun Bandit and with the pit probe on the bottom grate, clay saucer in the water pan, I was getting temperature readings on the Maverick that were within 5 - 10 degrees of the temperature readings on the dial thermometer in the lid.
Experiment with the clay saucer and double check the thermometers.
You should be able to get them relatively equalized.
Pat
K Kruger
TVWBB 1-Star Olympian
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Any suggestions on what I could do to close the gap? </div></BLOCKQUOTE>
Don't worry about it. It's immaterial.
Yes, the lower might be hotter if using ceramic or sand or nothing in the pan, but that doesn't matter either - not temps, anyway. What matters in that case is understanding that you might need to rotate if the more direct heat is such that its proximity might cause texture issues on the bottom of the meat on the lower grate.
I strongly recommend not temping at either grate at all. Temps there are often not very accurate. Even if they are, any difference is not germane.
Don't worry about it. It's immaterial.
Yes, the lower might be hotter if using ceramic or sand or nothing in the pan, but that doesn't matter either - not temps, anyway. What matters in that case is understanding that you might need to rotate if the more direct heat is such that its proximity might cause texture issues on the bottom of the meat on the lower grate.
I strongly recommend not temping at either grate at all. Temps there are often not very accurate. Even if they are, any difference is not germane.
Thanks Pat and Kruger!
Well, the darn things leveled out about the time I read your replies. They were 40 degrees apart all day. I suspect there might be something up with my ET-73s. I'll test them after this cook.
Could be that enough water evaporated from the pan to ease the cooling? I'd love to go with the saucer if I could only find one big enough for my WSM 22.
Hey Kruger - where should I gauge the temp? I've always done it on the grate(s), but I'm up for trying something new.
Well, the darn things leveled out about the time I read your replies. They were 40 degrees apart all day. I suspect there might be something up with my ET-73s. I'll test them after this cook.
Could be that enough water evaporated from the pan to ease the cooling? I'd love to go with the saucer if I could only find one big enough for my WSM 22.
Hey Kruger - where should I gauge the temp? I've always done it on the grate(s), but I'm up for trying something new.
K Kruger
TVWBB 1-Star Olympian
Well, you certainly can gauge there if you prefer. I temp at the lid only. Could not care less what the grate temps are. Position a probe too close to the edge and temps will read higher from the airflow there; too close to cold meat, lower. I can't be bothered.
If you want to go with grate go with the upper (if using both), position your probe as best you can, and don't bother temping the lower. It simply doesn't matter.
I suggest picking one place - lid or upper grate - and temping there only. I much prefer the lid because it measures exhaust. More than good enough. However, again, pick one or the other and then get used to working off of it. Too many get caught up in the notion of the importance of cooktemp accuracy (it isn't) and disparities of temp at two or more locations (it does not matter one whit). To me, this can (and does, judging by some posts here) diminish the enjoyment of cooking on the cooker. Picking one spot removes the issue of temp disparities - since you only know one temp no disparities are noted; good. Getting used to one spot and working off of it lessens frustration. I like the lid - in a vent hole; I do not like installed therms - because there are no proximity issues like there are on the grate.
If you want to go with grate go with the upper (if using both), position your probe as best you can, and don't bother temping the lower. It simply doesn't matter.
I suggest picking one place - lid or upper grate - and temping there only. I much prefer the lid because it measures exhaust. More than good enough. However, again, pick one or the other and then get used to working off of it. Too many get caught up in the notion of the importance of cooktemp accuracy (it isn't) and disparities of temp at two or more locations (it does not matter one whit). To me, this can (and does, judging by some posts here) diminish the enjoyment of cooking on the cooker. Picking one spot removes the issue of temp disparities - since you only know one temp no disparities are noted; good. Getting used to one spot and working off of it lessens frustration. I like the lid - in a vent hole; I do not like installed therms - because there are no proximity issues like there are on the grate.
Had something similar happen this Thanksgiving. Probes in both 22 lb birds in the same locations - no water in the pan (foiled to catch the drippings) - 220 at the lid. Top bird just took off and the bottom bird was lagging badly. Cutting to the chase - bottom bird caught up with the top at about the four hour mark and there were no issues with either.
JSMcdowell
TVWBB All-Star
Chad,
Not sure if that brisket was your 3rd or 5th post, but wow that is looking good. Great job on the brisket!
Like they said, pick a spot and stick with it. If you always use the same spot, then you can actually tell if something different is going on.
Not sure if that brisket was your 3rd or 5th post, but wow that is looking good. Great job on the brisket!
Like they said, pick a spot and stick with it. If you always use the same spot, then you can actually tell if something different is going on.