Your Grill's Built-in Thermometer: Yes or No?
Hood-mounted grill thermometers are generally accurate, but it's important to understand that they aren't designed to measure the temperature of your cooking surface. The vast majority of grill hood thermometers actually show the temperature of hot air closest to where they’re mounted on the inside of the hood, though Fire Magic Aurora and Echelon grills have grid-level probes that reflect just how hot the grates are. Because of the distance between the grill grates and most built-in thermometers relative to the burners, the grates are typically about 75–100 degrees Fahrenheit hotter than what the hood thermometer shows while grilling. We’ve even seen some grills with differences as high as 150 degrees.
If the thermometer is side-mounted or you’re using a probe that’s inserted at grid level, the readings will be fairly close to the temperature of your cooking grates. Thermometers on infrared grills are the trickiest of all to rely on because those burners produce heat that travels in straight waves until it hits food on the grill grates. No matter how your grill is configured, an infrared temperature gun is the only way to be completely sure of the heat levels on its cooking surface.
That being said, built-in thermometers are still extremely useful as a guide and for repeatability when grilling. For example, let’s pretend the best batch of burgers you ever cooked came when the hood-mounted thermometer read 450 degrees. Though that’s not the exact temperature of your grill grates, you know to target 450 degrees on the thermometer the next time you’re cooking burgers for the family.
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I'm out to inspire mouthwatering food, cooked simply but masterfully from everyday ingredients. And my culinary approach is all about showcasing world cuisine through a New Orleans lens.Kelsey Heidkamp
Now, my goal is always to empower people, and be approachable to people — and from the inside looking out, I've seen for myself that Weber really embraces that ethos.Danielle
Diva QBennett
Ask me anything about meat. Anything. Grilled, smoked, stewed, roasted, broiled, baked, braised, stir-fried, smothered, stuffed, dry aged, wet aged… should I go on? Because I can.Rasheed Philips
For all the interest and accolades that anyone has for me, I owe 100% to the women who raised me. Thanks to them, today I'm the proud owner of Philips Barbecue Co., and runner-up for Netflix's American BBQ ShowdownHow to Clean a Gas Grill Cooking Grate How to Clean a Gas Burner on a Grill How to Use a Grill Brush How to Clean and Maintain a Stainless Steel BBQ Grill What Cattle Breeds Produce the Best Beef? Should the Grill Lid Be Open or Closed? How to Smoke on a Gas Grill How to Cook on a Gas Griddle/Flat Top Grill How to Clean a Pellet Grill How to Burn Off a Pellet Grill How to Use a Gas Grill Rotisserie How to Use Grill Baskets How to Prepare a Competition Style Pork Butt with Diva Q How to Smoke a Competition Style Pork Butt with Diva Q How to Stage a Competition Style Pork Butt for Judging with Diva Q How to Grill on Cedar Planks A Master's Guide to BBQ Hot Wings with Rasheed Philips How to Trim Beef Brisket with Kelsey Heidkamp Christie Vanover from GirlsCanGrill My Vegas-style barbecue tends to combine some French and Korean techniques I learned while living in Europe and Asia, along with some Hawaiian and Filipino tricks I learned from my husband's family... Al Frugoni My go to grilling style is and always has been open fire. I am Argentine. It is a country of gauchos, cattle, glaciers, The Patagonia, Malbec wine, Chimichurri, and the Andes Mountains. Jacqueline Duffin Since I'm always cooking for my family of five and our house usually has a friend or guest visiting on weekends I do my best to serve well rounded, flavorful dishes but have a fun time while doing so. Misty Banchero, aka Seattle Butcher's Wife It wasn't that I all of a sudden decided on a career move; I was trying it out for myself, until I turned around and realized this had become this incredible, wonderful thing that I'm now completely addicted to. Kenneth Temple I'm out to inspire mouthwatering food, cooked simply but masterfully from everyday ingredients. And my culinary approach is all about showcasing world cuisine through a New Orleans lens. Erica Blaire Roby Even though I've been in some of the most classy establishments as a lawyer and a sommelier… the inner me is — and has always been — a gritty, bare-knuckle brawler who's not afraid to get her hands and dress dirty! Rasheed Philips From the world-traveling and my stint at the CDC to competing on Netflix's American BBQ Showdown… It was never a question of how or why. I just do things. And I don't let anyone outwork me. Danielle
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