For those of you who use a BBQ Guru or similar device to control pit temps where do you clip your pit temp probes? I have read the best place when doing a high temp cook to just clip it to the meat probe which seems simple enough. But I'm wondering mostly about higher temps with chicken breasts, hamburgers, etc. where i wouldn't even use the meat probe. The small clip on the pit probe won't clip to my Big Green Egg grates very easily. I also don't want to fry my pit probe.
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I'm curious what Breadhead does on his egg. -
Me too. I hope he answers. He loves his Guru and BGE!Comment
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Skip - I'm a kamado cooker. I used to have BGEs but now have a couple of Komodo Kamados. I typically only use my electronic probes on cooks under 450°F or so and only then I make certain that the probe isn't in a place that will have access to direct heat, i.e. around the edges of the kamado. Using your plate setter is really the safest way to go. I always clipped my probe to the cooking grate. If your probe won't clip easily to the BGE grate (I'm not sure why ... I never had any problems.) run your probe through a small potato and lay that on the grate.
By high temps, I'm not sure what you mean. How high is high? As mentioned above, I never expose my temp probs to direct heat from the fire in the lump. Whenever I'm cooking with temp probes, I'm always going indirect. I'm never going to expose my tep probes to any temps above 450°. They tend to fry easily. While most will say they are good to something like 500° or so, I've had to replace too many probes that got friend at 475° and that gets expensive!
Here's to great cooks and even better memories with family and friends!Comment
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Skip, I have a DigiQ 2 on my Weber and like you I am having trouble getting the Pit Probe clamp to secure to the Grill Grate! The Newer Weber Grates are much heavier than the older ones! I am currently doing some Pork Ribs with a rack and have the Probe clamped to it, I hope! I will post a Pic after awhile!
Eat Well and Prosper! From Fargo ND, DanComment
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I only use my pit probe for cooks that are 375° and below. I'm like CeramicChef in that I don't have a problem using the clip to attach it to the grate. If there is a situation where there's not a good angle to place it because the grate is crowded I wad up a small ball of aluminum foil and run the probe through it.
Cooks over 375° I use no probes. If I'm cooking dome down at 400° to 550° I go by the dome thermometer. I know from experience that the difference between the dome temp and the actual cooking temp is 50° to 60° for the first couple of hours of the cook. So if I want to cook at 400° I take the dome temp up to 450/460. If I want to bake a loaf of sourdough bread at 500° I take the dome temp to 550°.
If you're really anal about it you can take the daisy wheel off and dangle your pit probe down near the cooking level for a quick check too.Comment
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Thanks everyone for the posts. I appreciate all the help and ideas. This is what makes this site so wonderful!!Comment
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