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grate temp vs dome temp

post #1 of 5
Thread Starter 

I am new to low and slow grilling.  Trying my first pork butt even as I write.  I have a new Big Green Egg and am wondering about grate temps vs dome temps when doing low and slow.  I have a digital thermometer (Maverick Redi Check) that will track the temp of the meat and the temp at grate level.  I have noticed a 50 to 100 degree difference between the grate temp and the dome temp.  When I see for low and slow the temp should be between 200 and 250 degrees, is this grate or dome temp?  Also, is there somewhere I could find a general correlation between the grate temp and dome temp for a BGE?

 

Thanks for your help.

 

boccefloyd

post #2 of 5

You want your temperature to be at the grate where the food is.

post #3 of 5

By the way, welcome to the forum!

 

Mac

post #4 of 5
Quote:
Originally Posted by Mr Mac View Post

You want your temperature to be at the grate where the food is.

 

Well put, Mr. Mac.

 

If you were to go by the dome temp the meat at grate level would cook at a higher temp and not necessarily at the low-n-slow that you're looking for. Plus, the dome temp probes are normally not very reliable. With a BGE I'm sure they're made of good quality, however, unless you can run a boiling water test on it you wouldn't be able to confirm the accuracy.

post #5 of 5
Thread Starter 

thanks for the help.  I was thinking as much as far as the grate vs dome temp goes.  I ran a little hot on the butt I did last night and the slow part did not take as long as expected.  I think it went for about 11.5 hours when I was thinking 15 or so.  The bbq still turned out good though.  I'm thinking next time I'll use the grid extender and the plate setter to get some indirect smoking and raise up the butt a little.

 

thanks again.

 

boccefloyd

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