Temp probe height

[McFlyfi]

So all of my thermometers use a standard grate clip. Attach clip to grate, slide probe in, and I've got accurate temp at about 1/2-3/4" above the grate. Perfect for bacon, tri tip, even pork loin. Hmm, what about a pork shoulder? Never worried about it. Turkey? Never worried about that, either. Until last year. Cooking at a "grate temp" of 325 (SnS kettle) the turkey was almost burnt on top in about an hour. I managed to save it, but it got me to thinking - how much air movement is there really in a kettle?
is there any real circulation, or does the hottest air simply rise up, follow the curve of the lid, and exit through the vent?

I got to thinking about how I could raise the probe higher off the grill for taller pieces of meat.
Here's what I came up with:

Standard grate

Modified grate clip:


Grate clip in action:



It's fully adjustable, so I can measure temp at any height. I'll edit this post tomorrow with turkey results.

[Jerod Broussard]

Ready for lift off!

[HouseHomey]

Nice. Kettles have fantastic airflow which you can manipulate by the type of fuel you’re using and the temperature that you’re cooking at.

but the turkey does have that same shape so I could see what you’re referencing. For larger pieces like that you can also cover it with a soaked cheese cloth and that’s another way to add flavor, etc.

[Alan Brice]

You could always foil the top of the bird for a first portion of yer cook. Then I would think it would crisp very easily once you pull the foil.

[HawkerXP]

I use the foil on top of the breast / leg tips after I get the color I like when cooking turkey / chicken on the kettle.