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Post by bigpernz on Jul 19, 2014 13:54:03 GMT -5
Hey forum I just wanted to share this with you all and get your opinions. I posted about smoking ribs awhile back and got some great feedback. Since then I have purchased a digital Maverick thermometer to monitor grate temp instead of using the cheapo candy thermometer in the lid (see my thread first time smoking ribs in this section). I calibrated the Maverick in boiling water and it was spot on. Really interesting that when my Maverick at the grill is locked right in at 225 my dome is reading 285ish. When just using the dome thermo I was trying to keep it around 235 so it makes sense that I didn't get the results I was looking for, they probably needed to go much longer at the lower temp. You can see that its about 45 min into the cook when these pics were taken, at the time I'm typing this its 1.5 hours in and still the same, grate locked right at 225 dome still 285. Have any of you done this comparison and if so what did you find? Attachments:
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Post by ncsmoker on Jul 19, 2014 16:19:22 GMT -5
Calibrate the candy thermometer the same way you did the Maverick. I have found them to be off by 10-20 degrees. Normal difference between dome and grill is usually between 20 and 40 degrees depending on weather, whether the grill is in the sun or shade, the wind speed and other factors. Just take notes on what things are going on when you smoke as you learn to use the SN and it will help as you go along, from simpler ribs to harder things like pork butts and brisket.
Have fun and enjoy the outcome of your smokes!!! Play around with different rubs I use one for poultry and a different one for meat. Also play with different woods. Cherry is great with poultry, apple, hickory or pecan for pork, Brisket is great with oak and some maple or a little apple also. Find what you like and how much smoke you like some like more, some like less.
NC
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Post by bigpernz on Jul 19, 2014 16:50:37 GMT -5
Hey NC thanks for your reply, you give a lot of good advice on here I've read in other threads. I did test the candy thermometer in boiling water too and found it ready 10 degrees too cool which would put the difference at 70 degrees!! Around 4 hours in now and still the same readings. My water has been at a gentle simmer needing filled every hour.
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Post by rangerone on Jul 19, 2014 18:25:04 GMT -5
I also took readings between the dome thermometer included with the kettle and the Maverick at the grill. Here are a few of my readings over different cooks (Grill, Dome) with various fluctuations in outdoor temperature, wind and sun/cloud conditions.
228, 245
225, 263
225, 260
225, 250
228, 260
I have not tested my dome thermometer as I really do not rely on it at all.
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Post by bigpernz on Jul 21, 2014 22:13:31 GMT -5
Hey rangerone. Pretty interesting that your dome thermo was fluctuating that much while your grate (and the reliable of the 2 thermos) held solid. I have to say I'm so glad I bought the Maverick thermo to mount on the grates, my last ribs turned out awesome and I have a much better idea of what is going on next to the food I'm cooking even if the candy thermo is somewhat accurate. Keep up the good work and I look forward to hearing about your future smokes!
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kenny
Junior Member
Posts: 28 
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Post by kenny on Jul 21, 2014 22:36:36 GMT -5
Dome temp is a guesstimate for people without a digital grill thermometer. (Strictly my opinion.) If you can maintain the desired grill temp, and monitor it, ignore the dome temp. Your meat does not float up there. The Weber kettle is poorly insulated. The difference between grate and dome is going to vary based on outside conditions like cold or wind. I have SN'ered in high 30 degree weather. I don't remember the numbers now but the difference was large.
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