SnS temp control issue between top and bottom grates

[GirlpoweredBBQ]

For the first time, I am attempting to cook simultaneously on the top and bottom grates of my weber kettle grill equipped with my new SnS. And I'm having an issue. At first, I thought it was a probe positioning issue, but now I don't think so, because I moved everything around. My top grate keeps running much, much hotter than my bottom grate. It was a 100 degree difference. I moved stuff around and now it's about an 85 degree difference. I hope it didn't mess up my brisket, which was in 300+ temps for about an hour. Temp went up way too fast. It's a really well trimmed flat (separated and cooked the point last weekend), so it's thin. Temp is up to 141 and it's only been on there 90 minutes. Argh. Hope I didn't ruin it. Anyway, I can't get my bottom grate temp up even to 225, while my top grate is at 289 and climbing. I tried closing the top vent completely and having my bottom vents open. That actually helped for awhile. But now I've got 202 on the bottom and 290 on the top. I moved my brisket to the bottom grate now, and my pork shoulder to the top, so at least my brisket will be at a cooler temp, but this is frustrating. Anyone got any ideas? Thanks in advance.
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[DWCowles]

GirlpoweredBBQ heat rises so it will be hotter on the top grate...that is normal

[David Parrish]

It's normal for the bottom charcoal grate to run much, much cooler than the food grate. I have heard folks putting a water pan over the SnS and that helping some, so you can give that a try. Is there no way to put the two pieces of meat side by side on the food grate?

[GirlpoweredBBQ]

Yes, I expected a difference... Of maybe 30 degrees. But, wow. Maybe I shouldn't have cooked on that bottom grate. I will try the water pan thing. Right now, they won't fit on the same grate, but as they cook and shrink, I'll try to move both onto the top. Damn, I'm disappointed. Was hoping I could utilize all that real estate. Sigh.

[David Parrish]

It can be used as long as you keep in mind the temp difference and plan for it.

[GirlpoweredBBQ]

Epic fail on this count.

[David Parrish]

You're still cookin right? What's your status? We'll help you make the most of the situation.

[GirlpoweredBBQ]

Yup. I have a ways to go here. Brisket is at 146 and my pork shoulder is at 87. :-/ Thanks for your always wise counsel, my wise council!

[David Parrish]

How much longer before you want to eat?

[GirlpoweredBBQ]

5.5 or 6 hours would be great.

[David Parrish]

Ideally you'd move the butt to your WSM and cook the meats separately. Can you swing that?

[David Parrish]

You're also going to need to cook at higher temps if you want to be done in 6 hours. I shoot for 275 F on the brisket until it gets to 180 F, then let temp glide down to 250 F until the meat is done.

[GirlpoweredBBQ]

Thanks David Parrish .I guess I could fire up the WSM. The brisket is small, though... It's a well trimmed flat. Probably weighs 6 pounds. I think it will make it. I'll keep an eye on it and move it to the top grate or the WSM if it stalls too long. Last weekend when I did the point, it was done in about 6-7 hours, because of the weight and thickness. We probably took too much fat off it. It's ok if the butt's not done for dinner. I wasn't really counting on that. I was gonna pull it and we'd eat it over the next few days. Watchful waiting for the next hour. Right now, bottom grate with the brisket is at 203, and the brisket is at 155. Top grate is at 283, and the butt is at 117. I guess I learned a lesson. Every weekend, I learn a new lesson! ☺ Can't wait to have a weekend when I know what I'm doing. Ha ha. Been plugging away at this every weekend. No one will ever say I'm a quitter!

[ecowper]

I do not believe you will "ruin" the brisket for having cooked it at 275-300 ..... Although it is less forgiving than pork butt, it still can handle some heat. I tend to like 250'ish for my low and slow cooks ... And am very happy with 250 +/- 25 degrees. Also, remember that your kettle is a chimney. If you have the top vent closed and the bottom vents open, you are going to cause air to slowly enter the cook chamber and then sit there not moving much. If you keep your bottom vents more closed and work to control heat with the top vent, what happens is that you are causing air to move faster/slower through the cook chamber. But apply that on the next go round. On this, don't fiddle much more .... Get temps where you want/need them and then don't mess with it.

As David Parrish mentioned, if you can get your WSM 14.5 up and running, then you can deal with the pork butt on there and the brisket on the kettle.

[richinlbrg]

Great fire control explanation, ecowper !

[ecowper]

I would highly recommend a practice run where you aren't cooking anything you care about so that you can figure out how to tune to get temps you're comfortable with on top and bottom grates. I usually do a couple hunks of chuck roast bought on sale for my practice runs. If you totally screw it up, it's $2/lb .... Not a big loss. Plus, I use the Chuck roast to make chili with :-)

anyhow, practice run so you can figure out how to get bottom grate to 225 and keep top grate under 300.

[ecowper]

Yeah, I have a hard time buying a Chuck roast for $6.95/lb when I can buy tri-tip for $7.99/lb. So, I wait until Fred Meyer puts it on sale, grab a bunch and throw 'em in the freezer. Awesome for making chili.

[GirlpoweredBBQ]

OMG, where can you find a tri-tip for $7.99??!! I sweat, the Bay Area is ridiculous!

[ecowper]

I buy 90% of my meat at Costco, so I am quoting mostly Costco prices. I use Costco for Tri-Tip, flank steak, pork ribs, pork butts, top round (awesome for Pit Beef!), ground beef, bacon, ribeye and NY strips

[RonB]

Is there any way you could raise the meat on the lower grate up a few inches. That might help some. but I'm not sure because I have never tried cooking on the lower grate. If you want to cook on two levels, a Hovergrill would probably be a better way to go, but I'd still switch the meats occasionally because the Hovergrill will still run hotter than the cooking grate.