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  1. #71
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    KL it looks like Jim has said it. There will be a definite difference between actual temp and the side thermo. The dome temp will likely be closer as the heat rises to it. Consider a dual probe thermo to tell you the temp at the grate where you clip the pit probe.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  2. #72
    Join Date
    Apr 2014
    Posts
    43

    Default

    It was bone in, but after I pulled the bone, the thing was less than 1/2 the size of a normal swine scapula. Looked like it was cut off early.

    I'll pull the grate level therm to check it with some boiling H20.

    Thanks again for the input....now research time for a brisket I want to possibly cook up for the 4th.

  3. #73
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    Ck the factory one in the lid also. Factory temp gauges are notorious for being way off. They usually don't get the gentlest handling.
    Jim

  4. #74
    Join Date
    Jul 2009
    Location
    Texas Hill country
    Posts
    3,030

    Default

    Those Weber thermos are known for being off. Combine this with to much information input is just looking for a self created Issue.

    Check the calibration on the thermo you installed light up the drum and put a 5.00 oven therm in the middle of the cooking grate, divide the difference by 2. for argument sake the side therm is reading 250 and the center is reading 300 your cook temp is 275. That is how I do it. Now BBQ has rules to live by if you want to nail it ever time.

    BBQ RULES FOR SUCCESS

    "YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!" For a Brisket that is probe tender in the thickest part of the Flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    *
    *
    MY Blog:Http://acountryboyeats.blogspot.com
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

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