I've always wondered why the lid thermometer on my Performer pegs out when I know the cooker itself isn't nearly that hot. This explains it. I don't cook by the lid thermometer, anyway.
Hub
I agree, the lid thermometers are not that accurate anyway. One of my reasons for doing this was to see if there was a reliable correlation. Plus, for years and years before Maverick, that thermometer was all we had. I was just curious how far we were off when cooking ribs or butts on a kettle.
Depending on what I'm cooking, the grate probe could be in different locations, possible closer to farther way from the heat source. For instance , on this case I was using the SnS and cooking two chucks so the fire stayed on one place and the probe was in the center of the cooking grate, in between the two roasts. But, if I was cooking a brisket, I would more likely use my WSM charcoal ring and run the briquettes around the outside because I know that I can go longer than 4-5 hours. But, the probe would be somewhere along the outer edge of the grate and, since the fire would be moving, could eventually come close enough to the probe to provide an incorrect reading.
I was hoping that, by having the probe in a constant location regardless of what method I used, I could more easily maintain my intended cooking temp. Finding out that, once the cooker warms up, I'm about 100 hotter at the top of the dome, I should be able to keep my probe up there and know what my "real" temp is.
Also, it was something to do . . . .
I am not sure on my WSM's. If my grate temp is setting at 250 I am always running at least 25 to 60 degrees cooler on the lid temp. This
does it on both of my WSM's. In reality, my way of thinking, shouldn't the lid temp be higher like with the kettle? My kettles run lid temp about where yours is when I am measuring at the grate.
I agree, Mike. I'll be giving that a try at my next competition as both WSMs are over one of my team member's house because he's building a cart for them.
BD