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Post by mannm80 on Jan 26, 2015 4:22:12 GMT -5
Has anybody posted on the result of mapping temps horizontally and vertically to get a picture of what's actually going on under the dome?
I don't want to be redundant should it exist.
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Post by ncsmoker on Jan 26, 2015 17:00:18 GMT -5
Welcome to the Forum m80. In the two years I have been here no one has run such a test that I know of. I want to be cautionary here as you want to cook till the meat is done and don't worry about what the differences are. You'll need to flip the meat several times for ribs or brisket, fewer for smaller pieces. As far as dome to grill temps you will have a 20-40 degree temp difference between the top of the dome and the grill depending on the weather. This is really a rather unimportant number as most meats are less than 2" tall and are close enough to the grill not to be bothered by a heat difference. The Maverick ET732 grill heat probe sits up about an inch. This is a very good probe and provides one for the meat and one for the grill.
On the grill there is some difference, I have never checked but estimate about 10 degrees from the coals to the other side, I just rotate the meat. The Maverick will give you a quick read. You won't be able to maintain the Smokenator to a single temp a range, a 10-30 degree range is good say 220 - 250.
I hope this helps you and please feel free to ask any questions you have.
Tom
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