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Topic Title: Temperature
Created on March 11, 2011 at 10:31 PM

Tom Kirkman

I picked up a couple of the old style temperature gauges - one for my Companion and spare for my Apex (thanks, Gourmet's).

One thing I noticed - with all three temperature gauges (same make and model) read a different temperature. In the same location for the past 3 hours (garage) one reads 50F, one is 60F and is 70F. I suspect these aren't the highest quality/accuracy gauges. The needle might not be pressed on the shaft in the same spot on every one.

So... often when a person believes his Holland isn't heating up to spec, it may be that his temp gauge just isn't as accurate as you'd like to believe they are. Of course you if you notice a relative change that's one thing, but if you have a new grill and think yours isn't heating as hot, or is getting hotter than it's supposed to, it might just be your gauge is off a bit.

Just something to consider before thinking your grill is somehow malfunctioning.


Tim

True. Never trust the thermo on the grill unless you calibrate/test it regularly. The meat temp is the only temp that matters anyway.

Richard

The lid thermometers are not calibrated for & are not very accurate at low ambient temps. They are more accurate in the normal grill heat range of 300/500 degrees.

Tom Kirkman

I did discover today that you an adjust them by turing the nut on the back side of the gauge with a wrench.

Tim

Or you can buy a remote thermo to probe the meat with. The only thing the thermo on the grill hood is good for is to tell when your grill has run out of gas and the temp is dropping.

Jeff

Tom,

As Tim said get a remote read and measure internal meat temp.

With that said on my competition cooker and my BGE's I use a Maverick ET73. It measures internal meat temp and also smoker chamber temp. Out of the box the temp probes are good for about 410°(as stated in the instructions) which is in the wheelhouse for Hollands. To be on the safe side wrap the wire in Aluminum foil or spend a couple more bucks and get the high heat sensor with heavy duty high heat probe wire which has and advertised temp of 570° before wire failure.

I have not spluged for them I've just wraped in foil. If you are worried about wire damage my BGE domes weigh quite a bit more than my Classic or Legacy lids. My comp cooker (Southern Yankee) weighs more than the BGE's and I have yet to have a problem with wire failure or temp control.


Tom Kirkman

Thanks. I have the remote sensor but can't see inserting it into a 3/4 inch piece of meat, fish filet, etc. I only use it for whole hens, hams, etc.

I ordered a couple of upper end temp gauges that are supposed to be fairly accurate and will be swapping my OEM units out, just to see.


Jeff

Tom,

Thats the reason I mentioned the E73 it has a seperate probe for box temp. If you do not desire to measure doneness of a thin cut of meat you just do away with that and only clip box temp probe on the cooking grate.