A buddy of mine was asking me if I had a clue as to hot the dome temps
really get. Of course I don't so I'm asking

If anyone has done any high temp measurement at the grate and dome please
share as I'm curious now. I know it doesn't really matter but it is a nice
factoid to accompany the turbo whine of a ceramic cooker going full blast.
I've heard 850ish for the BGE but I'd imagine a little bit more time and the
addition of the LS+ would certainly get it higher.

-CAL

cl wrote:
> A buddy of mine was asking me if I had a clue as to hot the dome temps
> really get. Of course I don't so I'm asking

There can be a wide variation, but typically I'll see a 25F to 50F
difference... hotter in the dome than on the grill. The higher variation
will occur when I go past 600F at the grill.
Dave

"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> cl wrote:
> > A buddy of mine was asking me if I had a clue as to hot the dome temps
> > really get. Of course I don't so I'm asking
>
> There can be a wide variation, but typically I'll see a 25F to 50F
> difference... hotter in the dome than on the grill. The higher variation
> will occur when I go past 600F at the grill.
> Dave

Have you ever clocked its max temps though?
There is always alot of conjecture in regard to temps at the grate (and
dome/lid) due to the need of having a very high temp probe, but never hard
numbers. Same with TEC IR burners. I was hoping one you guys would have
these hard numbers given the facination (and rightfully so )

-CAL

cl wrote:

> Have you ever clocked its max temps though?

Yes. I've had mine as high as 1,173F at 5" above the grate (+/- 8F according
to the instrument manufacturers specs.)

How do you measure 1000+F with any accuracy. What do you use.
Given that Temp. how do you tell the difference between grate and dome
temp.????
Thanks
Kent

Dave Bugg wrote:
>
> cl wrote:
>
> > Have you ever clocked its max temps though?
>
> Yes. I've had mine as high as 1,173F at 5" above the grate (+/- 8F according
> to the instrument manufacturers specs.)

Kent H. wrote:
> How do you measure 1000+F with any accuracy. What do you use.
> Given that Temp. how do you tell the difference between grate and dome
> temp.????
> Thanks
> Kent

1. A thermocouple.

2. By the placement of the probe.

Dave Bugg wrote:

> cl wrote:
>
>
>>Have you ever clocked its max temps though?
>
>
> Yes. I've had mine as high as 1,173F at 5" above the grate (+/- 8F according
> to the instrument manufacturers specs.)
>
>
>
Dang. Could probably run a side business smelting metals in there.

Make a perfect sub for a true tandoori oven, any of you k-folks ever try
that?

"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> cl wrote:
>
> > Have you ever clocked its max temps though?
>
> Yes. I've had mine as high as 1,173F at 5" above the grate (+/- 8F according
> to the instrument manufacturers specs.)

I've never tried to actually measure it. But I have a 750° thermo and it has
wrapped around to 250°

cl wrote:

> Have you ever clocked its max temps though?
> There is always alot of conjecture in regard to temps at the grate
> (and dome/lid) due to the need of having a very high temp probe, but
> never hard numbers. Same with TEC IR burners. I was hoping one you
> guys would have these hard numbers given the facination (and
> rightfully so )

I forgot to add, this was with a steel perforated wok stuffed with B&B lump.
No gas --- I removed the burner long ago.
Dave

"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> cl wrote:
>
> > Have you ever clocked its max temps though?
> > There is always alot of conjecture in regard to temps at the grate
> > (and dome/lid) due to the need of having a very high temp probe, but
> > never hard numbers. Same with TEC IR burners. I was hoping one you
> > guys would have these hard numbers given the facination (and
> > rightfully so )
>
> I forgot to add, this was with a steel perforated wok stuffed with B&B
lump.
> No gas --- I removed the burner long ago.
> Dave

Thanks.
-CAL

"Dave Bugg" <deebuggatcharterdotnet> wrote in message
...
> cl wrote:
>
> > Have you ever clocked its max temps though?
> > There is always alot of conjecture in regard to temps at the grate
> > (and dome/lid) due to the need of having a very high temp probe, but
> > never hard numbers. Same with TEC IR burners. I was hoping one you
> > guys would have these hard numbers given the facination (and
> > rightfully so )
>
> I forgot to add, this was with a steel perforated wok stuffed with B&B lump.
> No gas --- I removed the burner long ago.
> Dave

Same here. I dumped the old style burner. It was worthless. I also used a
perforated wok before I bought the LSP and still think it worked better. And I
use only B&B lump.

_________
ht_redneck

Tyler Hopper wrote:

> Same here. I dumped the old style burner. It was worthless. I also
> used a perforated wok before I bought the LSP and still think it
> worked better. And I use only B&B lump.

Yup, B&B is what I was using when I hit my high temp mark.
Dave

"cl" > wrote:
> A buddy of mine was asking me if I had a clue as to hot the dome temps
> really get. Of course I don't so I'm asking
>
> If anyone has done any high temp measurement at the grate and dome please
> share as I'm curious now. I know it doesn't really matter but it is a
> nice factoid to accompany the turbo whine of a ceramic cooker going full
> blast. I've heard 850ish for the BGE but I'd imagine a little bit more
> time and the addition of the LS+ would certainly get it higher.
>
I don't know what LS+ is, but on my NB offset, the dome runs 20 to 50 F.
higher than the grate, depending on weather and dampers.

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

> wrote in message
...
> "cl" > wrote:
> > A buddy of mine was asking me if I had a clue as to hot the dome temps
> > really get. Of course I don't so I'm asking
> >
> > If anyone has done any high temp measurement at the grate and dome
please
> > share as I'm curious now. I know it doesn't really matter but it is a
> > nice factoid to accompany the turbo whine of a ceramic cooker going full
> > blast. I've heard 850ish for the BGE but I'd imagine a little bit more
> > time and the addition of the LS+ would certainly get it higher.
> >
> I don't know what LS+ is, but on my NB offset, the dome runs 20 to 50 F.
> higher than the grate, depending on weather and dampers.


Nick LS+ =Lumpsaver plus. What I was looking for was the temps at the grate
and dome of a Kamado with the gas option and/or regular ole lump with
everything wide open.

Thanks though for the reply.

-CAL

"cl" > wrote:
> > wrote in message
> ...
> > "cl" > wrote:
> > > A buddy of mine was asking me if I had a clue as to hot the dome
> > > temps really get. Of course I don't so I'm asking
> > >
> > > If anyone has done any high temp measurement at the grate and dome
> please
> > > share as I'm curious now. I know it doesn't really matter but it is a
> > > nice factoid to accompany the turbo whine of a ceramic cooker going
> > > full blast. I've heard 850ish for the BGE but I'd imagine a little
> > > bit more time and the addition of the LS+ would certainly get it
> > > higher.
> > >
> > I don't know what LS+ is, but on my NB offset, the dome runs 20 to 50
> > F. higher than the grate, depending on weather and dampers.
>
> Nick LS+ =Lumpsaver plus. What I was looking for was the temps at the
> grate and dome of a Kamado with the gas option and/or regular ole
> lump with everything wide open.
>
> Thanks though for the reply.
>
Oh. Sorry. I was kinda afraid ya meant Liquid Smoke+. I missed where you
said Kamado or kamado. Stupid me. ;~/ Yer welcome, anyhow.

--
Intuitive insights from Nick, Retired in the San Fernando Valley

http://operationiraqichildren.org/

You might want to grill something thin and tender when the dome temp is
550-600°, or bake a pizza. Anything above that is too hot to be useful for
anything except cleaning the grill. And, I can confirm having let a K get
away from me, trying to grill when the temp passes the high 600's is
potentially dangerous.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"cl" > wrote in message
...
> A buddy of mine was asking me if I had a clue as to hot the dome temps
> really get. Of course I don't so I'm asking
>
> If anyone has done any high temp measurement at the grate and dome please
> share as I'm curious now. I know it doesn't really matter but it is a nice
> factoid to accompany the turbo whine of a ceramic cooker going full blast.
> I've heard 850ish for the BGE but I'd imagine a little bit more time and
the
> addition of the LS+ would certainly get it higher.
>
> -CAL
>
>

>trying to grill when the temp passes the high 600's is
>potentially dangerous.

Yep, I've had a large flashback ONE time and don't care to experience another
one. The quality of your lump also can contribute to this. I was using a load
of Chef Wagon lump...threw the rest of the bag in the trash.

Steve