Grate temp vs lid temp

[Firemunkee]

I was cooking wings today and noticed this drastic difference in temperature. I had the vents full open, a SnS with a full lit chimney of RO briquettes. The lid vent is opposite the coals. I didn't know who to believe so I stuck my instant read thermometer straight down through the lid vent and it read 481 (I also partially melted some of the plastic too doh). I know the instant read isn't at grate level but it is a lot closer than the lid thermometer. So I don't know why the huge difference.

I attached a picture of where I had the grate probe during the cook (I even moved it around and was getting the same read out). My only thought is the wire end of the grate probe was too close to the heat and it was affecting the reading?

I thought maybe my Maverick was finally going so I did a boiling water test with both probes and both read 214 when the water started boiling. So I don't know what to think any more.

I am smoking some pork butts next weekend for a high school event so I hope my probe isn't gone yet.

[addicted-to-smoke]

If I understand correctly what you're saying, the lid vent is reading about 20 degrees hotter than actual grate temp. This makes sense to me, as lid thermometers always read hotter (heat rises) but because that lid thermo is halfway between heat and food, it isn't reading any higher than 19 degrees "too hot."

I think if you spun the lid so that the thermo was over the food it would have been more accurate, but it's academic: you'd want the vent over the food of course.

Use caution when putting any instant-read or probe on or near a cook grate. The metal could be a hotter temp than the air immediately above it, and probes aren't designed for anything beyond about 550.

[HoosierKettle]

I don't know but I'm suddenly hungry for wings!  Those look great


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[Firemunkee]

If I understand correctly what you're saying, the lid vent is reading about 20 degrees hotter than actual grate temp. This makes sense to me, as lid thermometers always read hotter (heat rises) but because that lid thermo is halfway between heat and food, it isn't reading any higher than 19 degrees "too hot."

I think if you spun the lid so that the thermo was over the food it would have been more accurate, but it's academic: you'd want the vent over the food of course.

Use caution when putting any instant-read or probe on or near a cook grate. The metal could be a hotter temp than the air immediately above it, and probes aren't designed for anything beyond about 550.

Sorry if what I wrote was confusing. The lid was reading about 510, the instant read thermometer through the vent was 481, and the grate probe was 361.

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[Firemunkee]

I don't know but I'm suddenly hungry for wings!  Those look great


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Thanks!

Hmm I guess this should have gone in the grilling section

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[addicted-to-smoke]

... The lid was reading about 510, the instant read thermometer through the vent was 481, and the grate probe was 361.

OK in that case the lid thermo is definitely too close to be meaningful. I think the instant read, as used, or as located, is a red herring here.

If your Maverick probes are known-good, ignore the rest.

I typically only use my lid vent as meaning "dead coals, medium-ish, or fairly hot." But I think if your lid thermo reads 150 more than food grate temp just totally ignore it.

[Firemunkee]

... The lid was reading about 510, the instant read thermometer through the vent was 481, and the grate probe was 361.

OK in that case the lid thermo is definitely too close to be meaningful. I think the instant read, as used, or as located, is a red herring here.

If your Maverick probes are known-good, ignore the rest.

I typically only use my lid vent as meaning "dead coals, medium-ish, or fairly hot." But I think if your lid thermo reads 150 more than food grate temp just totally ignore it.

Thanks. That's what I figured, but 361 seems low for a full lit chimney, no? Ashes were fully swept and that was the temp reading from the beginning. I don't use RO briqs much due to a bad experience with them so this is the first time using a full chimney (usually I mix small amount with KBB just to get through all the bags I bought on clearance several years ago). They are bigger than KBB so maybe there are less briqs in a full chimney and thus the lower temp?

[addicted-to-smoke]

I haven't measured temps in a long time to comment further. How were the wings?

If you do lose faith in the Maverick, you can put a $6 oven thermometer from the grocery store on the grate for the two butts, and stick them with the instant read every now and again.

[HoosierKettle]

Switch to cooking on a one touch silver and no thermos for awhile. Ignorance is bliss sometimes.


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[Hell Fire Grill]

Just wing it...no thermo required.

[hawgheaven]

I never use cables here... got tired of all that wire shit everywhere. When I need to poke, I use my Thermapen. Lid thermo is pretty much useless. And like Hell Fire Grill sez, "just wing it". Just remember, this is NOT an exact science. Play.

[DynaGlide]

I never use cables here... got tired of all that wire shit everywhere. When I need to poke, I use my Thermapen. Lid thermo is pretty much useless. And like Hell Fire Grill sez, "just wing it". Just remember, this is NOT an exact science. Play.

What he said