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Unread 01-26-2013, 06:31 AM   #15
Take a breath!
Join Date: 03-05-10
Location: Kansas City, MO
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What everyone else said: Calibrate your dome thermometer using boiling water (Remember, boiling point varies with altitude... closer to 210° here in KC. Make sure the probe is not stuck in the meat (or too close to it). The dome will normally be hotter than the grid if cooking indirect (with a platesetter or other heat barrier) but the grid will be hotter if cooking direct. The temps. tend to even out as the cook progresses and the ceramic gets hotter. Lots of meat on the grid will slow the upward flow of hot air and cool it (until it reaches the same temperature as the surrounding air). I sometimes clip the probe of the Maverick to the Tel Tru probe to check.
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