Temp Questions

[feel01]

Hello,

I got a grill,smokenator and Maverick Themometer for Dads Day.
I read through some articles and the info on websites. I need some
info from you pros. I have done 3 dry runs, I had no meat on the grill. The issue is I can control the temp, but it is time consuming.
I tried ribs, and the family loved them. It took 5 hours on 3 racks.
I want to try a Pork shoulder @ 8lbs. The question is I am using grill
grate temp. Some of you suggest 210 at the grate? I am getting 230 - 248. This takes effort to keep it in range.
A) At what point do you stall the temp rising? ( using Vents )
B) What Temp is best? Dome or Grate and what temp at each do you use?

[ecripps]

I'd aim for 210-220 at the grate if you are going to measure at the grate. I gave up on measuring there do to going through several sets of probes. I keep my dome at 250 or so. I start using the vents and binder clips if need be around 240 to control the temperature.