Dana H. Myers wrote:
> Brick wrote:

> After thinking about how the baffle would make the fire more
controllable,
> it occurred to me that I'm now truly measuring the cook chamber
temperature
> with the baffle in place, and the temperature probe was being heated
by
> radiant heat previously. So the actual cook chamber temperature
might have
> been better than I thought it was, but my thermometer was confusing
me.
>
> I suppose my thermometer can always be in direct view, since it is a
> remote ;-)
>
> Sounds good there,
> Dana


When I get about 250 at the built in gauge I swore I measured near the
same at the grate with my polder. The area around the firebox wold be
about 300 at the grate. I stopped using the polder and just keep my
built in therm around 225-250.

Jesse