Wow big temp difference


 

Jeff R

TVWBB Pro
Using my OTS since I am only doing one slab. Have my maverick wire bent at the probe to dangle in the vent. Decided to let the probe dangle down about 4 more inches to see what the center inter temp is. A good 40* difference. Didn't expect that much
 
I have been leaning towards that too. Reason being is I would like to have some predictability between different grills/smokers. And with the kettle I'm sure there is bigger difference between the vent and grate that in the WSM.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
i'm in the minority but i always read temps at near grate level. i'm not interested in the temps where the meat isn't. </div></BLOCKQUOTE>

What he said.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R:
I have been leaning towards that too. Reason being is I would like to have some predictability between different grills/smokers. And with the kettle I'm sure there is bigger difference between the vent and grate that in the WSM. </div></BLOCKQUOTE>

Jeff, I can see a 30* F difference between ET 732 and dome thermometer on the WSM. I only pay attention to the grill level probe. It's a never ending game!
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Yep, but it's exactly the same way when you start a cook in the wsm when the meat is cold. That's why so many folks report 18 hr and longer butt cooks. I didn't shorten my cooks by cooking less meat. I quit measuring temp at the vent and started measuring somewhere on the grate or using the dome gauge. Sorry for digressing though....

Measure at the grate of your kettle and you'll be messing with the seal of the lid. Besides, it's hard to do if your grate is full. Just compensate for the temp difference and cook more to find out what temps you need to be at during particular stages of the cook.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
i'm in the minority but i always read temps at near grate level. i'm not interested in the temps where the meat isn't. </div></BLOCKQUOTE>I think that puts you in the majority.
 

 

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