Hi there. I am one who LOVES to BBQ (like most) and although I have been doing it for a long time, I've reached the point in my life where I now aspire to become a better Q'er and enjoy the benefit of actually knowing what I'm doing rather than just being lucky. Thanks to Meathead, his incredible website and the vast experts (and all of the grill aficionados out here), I have already learned so much and have enjoyed a lot better BBQ. Thanks to you ALL!!
Recently, I purchased a dual prob thermometer (Redi-Check ET-732, thanks to Meatheads recommendation) mostly for the advantage of gaining better control of the actual grill's cooking temperature. My problem/question has to do with my first run using the grill thermometer. Today, I spent quite a while working with my Weber gas grill (three burner) to get the temp right at 450 degrees but as soon as I put my 10 (HUGE) chicken legs on, the temp dropped almost 100 degrees and had to start playing around with the burners to get it back up to this temp. It took me a lot longer than anticipated and I found myself rather frustrated having to keep kicking it up to reach that same cooking temp I had prior to putting the chicken on. With the amount of time cooking at a reduced temperature for so long, I worried that the outcome would be affected. Although the end results were fantastic (cooking the chicken legs to an internal temp of 190) I’m not panicking and as I’m sure there’s a learning curve here with what to expect when adding your meat to the grill (like everything in life) I was hoping someone had some of their own experiences and could share their advice, knowledge or if there’s a chart out there which points the expectation for the initial amount of heat loss for the type/amount of meat added to the grill given a particular grill temp, outdoor temp, amount of wind, etc (while of course, minimizing the amount of time the grill's lid is opened).
Thanks for your help
Recently, I purchased a dual prob thermometer (Redi-Check ET-732, thanks to Meatheads recommendation) mostly for the advantage of gaining better control of the actual grill's cooking temperature. My problem/question has to do with my first run using the grill thermometer. Today, I spent quite a while working with my Weber gas grill (three burner) to get the temp right at 450 degrees but as soon as I put my 10 (HUGE) chicken legs on, the temp dropped almost 100 degrees and had to start playing around with the burners to get it back up to this temp. It took me a lot longer than anticipated and I found myself rather frustrated having to keep kicking it up to reach that same cooking temp I had prior to putting the chicken on. With the amount of time cooking at a reduced temperature for so long, I worried that the outcome would be affected. Although the end results were fantastic (cooking the chicken legs to an internal temp of 190) I’m not panicking and as I’m sure there’s a learning curve here with what to expect when adding your meat to the grill (like everything in life) I was hoping someone had some of their own experiences and could share their advice, knowledge or if there’s a chart out there which points the expectation for the initial amount of heat loss for the type/amount of meat added to the grill given a particular grill temp, outdoor temp, amount of wind, etc (while of course, minimizing the amount of time the grill's lid is opened).
Thanks for your help
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