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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-21-2015, 09:25 AM   #16
DubfromGA
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Best practice is to check any new thermometer when new.

After this cook is done, I'd remove that dome therm and check it.


A pot of boiling water......carefully dip the tip in the water and you should be close to 212 (if at sea level).


That being said, my experience with low temp kamado cooks (with a heat deflector in place).....I'll have similar dome and grate temps at 225.

As it heats up to 250+, I'll get different temps.


The temp that matters is the grate temp where your food is.

Each of the Thermoworks products I've bought were dead nuts accurate out of the box.

Good luck.
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Old 04-21-2015, 09:29 AM   #17
dmaxdmax
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Originally Posted by food4thot View Post
What smoking wood are you using?
A few chunks of cherry scattered throughout the coals.
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Old 04-21-2015, 09:38 AM   #18
dmaxdmax
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Quote:
Originally Posted by DubfromGA View Post
Best practice is to check any new thermometer when new.

After this cook is done, I'd remove that dome therm and check it.


A pot of boiling water......carefully dip the tip in the water and you should be close to 212 (if at sea level).


That being said, my experience with low temp kamado cooks (with a heat deflector in place).....I'll have similar dome and grate temps at 225.

As it heats up to 250+, I'll get different temps.


The temp that matters is the grate temp where your food is.

Each of the Thermoworks products I've bought were dead nuts accurate out of the box.

Good luck.
I know the thermopen I used to check the dome thermometer is spot on and was within a few degrees of the dome. I don't have any reason to think the air probe is off as it is in the same base unit and I've never experienced a faulty thermoworks tool.

Temps continue to converge at 230/240 and I'm aiming for 225.

The smoke had gone clear/blue but as I'm choking the vents it's turning white again. Is it possible that it isn't getting enough oxygen to burn clean? Both the bottom vent and the daisy hole are open about 1/4"
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Old 04-21-2015, 09:54 AM   #19
JS-TX
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Personally I don't see any reason why to have more than 1 thermometer in such a small cooker. I would calibrate your dome therm. in boiling water and just go with it.. simpler is better in this case! Also try smaller chunks of wood or even a small handful of wood chips in this type of cooker, there is simply just not enough combustion to get bigger chunks of wood to burn cleanly. I've had my bubba keg for about 5 years and these are the things I've learned along the way.
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Old 04-21-2015, 10:04 AM   #20
SmittyJonz
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Originally Posted by dmaxdmax View Post
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Temps continue to converge at 230/240 and I'm aiming for 225*
Why? 250* -275* are The Best BBQ Temps. You need to learn where your cooker likes to run at and let it run. Trying to force a temp can lead to bad smoke and a frustrating day.......
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Old 04-21-2015, 10:23 AM   #21
ssv3
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Get rid of the water. One thing kamados dont need is water. Always a temp difference between grate and dome. You'll be fine controlling it with the dome temp.
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Old 04-21-2015, 11:16 AM   #22
dmaxdmax
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Quote:
Originally Posted by JS-TX View Post
Personally I don't see any reason why to have more than 1 thermometer in such a small cooker. I would calibrate your dome therm. in boiling water and just go with it.. simpler is better in this case! Also try smaller chunks of wood or even a small handful of wood chips in this type of cooker, there is simply just not enough combustion to get bigger chunks of wood to burn cleanly. I've had my bubba keg for about 5 years and these are the things I've learned along the way.
Only using more than one because I didn't know if I could trust the new dome thermometer. Thanks for the tip about the wood chunks. I'll be interested to see what they look like when all is said and done.

Quote:
Originally Posted by SmittyJonz View Post
Why? 250* -275* are The Best BBQ Temps. You need to learn where your cooker likes to run at and let it run. Trying to force a temp can lead to bad smoke and a frustrating day.......
A buddy with some experience uses 225 and his results have been great. (I think his wisdom comes via amazingribs.com) I'll bump up if I get impatient later. The white smoke has gone away.

Quote:
Originally Posted by ssv3 View Post
Get rid of the water. One thing kamados dont need is water. Always a temp difference between grate and dome. You'll be fine controlling it with the dome temp.
Thanks - I'll skip the water next time.
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