How to Gauge Temperature

[gdpmumin]

I smoked a rack of ribs this weekend using a Weber kettle. I'm new to smoking meats, but I'm very comfortable on my Weber gas grill, which has a built thermometer.

My question is how to measure the temperature on a kettle grill. The only thing I knew to do was to place my thermometer through the vent openings on top. But that places the thermometer a few inches above the cooking level and I'm sure with fire, that can make a huge difference.

I was shooting for a cooking temp of 200 and settled for a temp of 220 before putting the ribs on. Of course, that slowly dropped over the course of a few hours and I finally pulled them off when the thermometer read 187.

I did have to wrap the ribs in foil for about 20 minutes at the end to get the internal meat temp to 165.

[Richtee]

Run the probe thru a potato or a wood block placed on the grill. Make sure at least the last 1" or so of the probe is in the air.

[gdpmumin]

Excellent idea! I didn't even think of that. Thanks.

[Richtee]

Excellent idea! I didn't even think of that. Thanks.

I can't take credit tho...been done for years around here.

Next?

[ALX]

you are using a digital thermo right??? The type a probe plugs into a unit outside grill.

[chisoxjim]

Guess I am old school, I go by feel.

I dont use a thermo to gauge temps in my kettles, I use my hand and put it over the top vent. Pretty much know by experience approx how hot it is by feel.

[gdpmumin]

Yes, it's a digital thermometer with a long probe at the end of a long heat-resistant cable. The display sits outside. Technically, it's a meat thermometer and doesn't read above 425 degrees, but that's ok for smoking.

[Richtee]

Guess I am old school, I go by feel.

I dont use a thermo to gauge temps in my kettles, I use my hand and put it over the top vent. Pretty much know by experience approx how hot it is by feel.

Sooo my advice... use the thermo, and the hand. In a short time you'll know by feel. I use the hand method on my WSM lid. 2 second hold is good BBQ temps. 3+ is too low, OUCH is too hot

[chisoxjim]

Sooo my advice... use the thermo, and the hand. In a short time you'll know by feel. I use the hand method on my WSM lid. 2 second hold is good BBQ temps. 3+ is too low, OUCH is too hot

yes sir.

having a smoker for a few years and a hundred or so cooks takes alot of guesswork out of it.

[Mark R]

Guess I am old school, I go by feel.

I dont use a thermo to gauge temps in my kettles, I use my hand and put it over the top vent. Pretty much know by experience approx how hot it is by feel.

So how hot is she? By feel of course.

[El Ropo]

Next time, try for a cooking temp of 300ish at your probe, and power through. Nothing wrong with hot and fast. It just gets done sooner, and you get more sleep.

[DDave]

Next time, try for a cooking temp of 300ish at your probe, and power through. Nothing wrong with hot and fast. It just gets done sooner, and you get more sleep.

He was doing ribs. Not saying you can't do ribs at 300° but who needs to sleep while doing ribs?

Dave

[ALX]

He was doing ribs. Not saying you can't do ribs at 300° but who needs to sleep while doing ribs?

Dave

I took me a nap on last hamburgers Dave...LOL.......sorry...must be moon faze got me hunkied tonite...

Tasunka Trucker big on 210 degree ribs...pull back and all...that definetly hammock material....

[DDave]

Tasunka Trucker big on 210 degree ribs...pull back and all...that definetly hammock material....

Right, but you wouldn't want to "power through" ribs so you can get more sleep. You're talking about taking your time with ribs so you can get more sleep.

I understand the "power through" with a brisket or butt so you can do one in the daytime, but what's the hurry with ribs?

Well okay, I guess if you want some ribs after work for dinner you may be in a hurry.

Dave

[gdpmumin]

Here's my next problem. The ribs don't get anywhere near 170 at a cooking temp of ~200 degrees. Last time I wrapped them in foil to bring the temp up. That worked. But this time, I used the 2-2-1 method and right now, after 4 and a half hours, they're only at 143.