Background:
So, I am trying to spend more time on my Weber Kettle because the temp control on my BGE is cheating. I need to be able to cook on a "standard" cooker so I am trying to transfer my low n slow skills to my Kettle. Theoretically should be viable, but the BGE is almost a crutch... hence ->
Dilemma:
My kettle doesn’t have a thermometer. I see many w/ a SnS, and that is great. But I think putting a pile of charcoal on one half of the kettle should be capable of controlling temp in a "good enough" way. My problem is my kettle doesn’t have a lid temp probe. I know kid temp isn’t the grate temp, but I am accustomed to when a recipe says "run 275@ that 275 lid temp is correlated with the instinctive cooking time/temp at the grate. Although I know my lid temp isn’t the actual grate temp, I have adjusted my "gut†instincts to know how that translates to grate temp. More seasoned grill masters, how do you resolve this problem? Is there an accessory I am missing? I know pitmaster knowledge is hard earned, but I have really struggled to adjust to the Kettle in Cold Michigan temps compared to the BGE. I have the Insta-Read, a Weber MiniGrill that is Bluetooth enabled, and an IR Temp gun.
Fundamental Question:
How do you measure "grill temp" on your kettles? In the spirit of what my "Dilemma" section indicated... do I just dangle a probe? Shoot grate temp? Am I missing a tool?
So, I am trying to spend more time on my Weber Kettle because the temp control on my BGE is cheating. I need to be able to cook on a "standard" cooker so I am trying to transfer my low n slow skills to my Kettle. Theoretically should be viable, but the BGE is almost a crutch... hence ->
Dilemma:
My kettle doesn’t have a thermometer. I see many w/ a SnS, and that is great. But I think putting a pile of charcoal on one half of the kettle should be capable of controlling temp in a "good enough" way. My problem is my kettle doesn’t have a lid temp probe. I know kid temp isn’t the grate temp, but I am accustomed to when a recipe says "run 275@ that 275 lid temp is correlated with the instinctive cooking time/temp at the grate. Although I know my lid temp isn’t the actual grate temp, I have adjusted my "gut†instincts to know how that translates to grate temp. More seasoned grill masters, how do you resolve this problem? Is there an accessory I am missing? I know pitmaster knowledge is hard earned, but I have really struggled to adjust to the Kettle in Cold Michigan temps compared to the BGE. I have the Insta-Read, a Weber MiniGrill that is Bluetooth enabled, and an IR Temp gun.
Fundamental Question:
How do you measure "grill temp" on your kettles? In the spirit of what my "Dilemma" section indicated... do I just dangle a probe? Shoot grate temp? Am I missing a tool?
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