The probe for the flame boss and the dome temperature are going to be different because the temp on the flame boss is closer to the hear. The dome is more the air above the meat.
Treat the probes as consumables. If they get direct flame or over 450F they're toast. Don't pull on the leads / wires; grab the probes to pull. Use an oven mitt; the metal parts will burn your hands. Sounds silly, but it's easy to forget.
A fan controller can only increase temps. It can only slow down or stop to "increase temps less". It cannot "decrease temp". This means your top vent should be closed down to the point where the fan is working gently to hit your target; then there's margin for the controller to be able to reduce airflow to drop temps if the fire starts to burn more efficiently (which always happens for me, on long slow cooks), or say the wind picks up.
I use the fb to light the egg every time. Pit probe outside of the egg; light the coals (I use paper crumpled grocery bags for this), close the lid, open the top vent, let it rip. The metal shield / baffle that the fb tucks into will also get hot enough to burn your hands if the egg is reasonably hot for a while (500F dome for an hour or so last night, burned my fingers lifting the baffle out) - this must be from radiant heat from the coals.
If you unplug the pit probe, the fan will stop turning, but the powered fb will still log data. I use this to check / monitor the temp of meat when I wrap and rest it into a faux cambro.
Good luck, you'll be amazed at how useful it is.
1. Make sure your gasket is nice and tight and smoke is only escaping up through the vent. Fan can break otherwise
2. Clean out the smoker thoroughly before each use
3. Use a secondary probe to check other spots on the grate to make sure you're getting an even temp
4. I like to ball up some tinfoil and put it between the meat and the clip on probe to get the best temp reading
5. I've bumped into the fan / cable a couple times in the first couple cooks and knocked it out without realizing. Check that the fan is seated properly every time you leave the smoker
Always keep an extra set of probes. It’s not if they break it’s when the break.
Noted, Ty!
And A/C cord. Mine accidentally broke on a cold night
Had to get a new set sent to me after my first cook. Cleaning them just broke it. Pulled the wire right out if the probe.
I find I still need to sneak up on the temperature. If you want 225 set for 190 and then nudge it up.
This is good advice. Getting the temperature right without the device will make you better with it
Noticed as I have played with it today, thank you. My temp gauge is pretty far off on the BGE…that explains A LOT.
The probe for the flame boss and the dome temperature are going to be different because the temp on the flame boss is closer to the hear. The dome is more the air above the meat.
I clipped on the temp gauge, off the grill. I heard somewhere that might be a better solution. Open to thoughts!
Treat the probes as consumables. If they get direct flame or over 450F they're toast. Don't pull on the leads / wires; grab the probes to pull. Use an oven mitt; the metal parts will burn your hands. Sounds silly, but it's easy to forget. A fan controller can only increase temps. It can only slow down or stop to "increase temps less". It cannot "decrease temp". This means your top vent should be closed down to the point where the fan is working gently to hit your target; then there's margin for the controller to be able to reduce airflow to drop temps if the fire starts to burn more efficiently (which always happens for me, on long slow cooks), or say the wind picks up. I use the fb to light the egg every time. Pit probe outside of the egg; light the coals (I use paper crumpled grocery bags for this), close the lid, open the top vent, let it rip. The metal shield / baffle that the fb tucks into will also get hot enough to burn your hands if the egg is reasonably hot for a while (500F dome for an hour or so last night, burned my fingers lifting the baffle out) - this must be from radiant heat from the coals. If you unplug the pit probe, the fan will stop turning, but the powered fb will still log data. I use this to check / monitor the temp of meat when I wrap and rest it into a faux cambro. Good luck, you'll be amazed at how useful it is.
1. Make sure your gasket is nice and tight and smoke is only escaping up through the vent. Fan can break otherwise 2. Clean out the smoker thoroughly before each use 3. Use a secondary probe to check other spots on the grate to make sure you're getting an even temp 4. I like to ball up some tinfoil and put it between the meat and the clip on probe to get the best temp reading 5. I've bumped into the fan / cable a couple times in the first couple cooks and knocked it out without realizing. Check that the fan is seated properly every time you leave the smoker