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

"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/

"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

> 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:

> 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.)

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

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
>
>

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.

"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/

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?

>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

"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°

"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

Eddie wrote:
> Doug, I tried cooking chicken in my K and it was not like the tandoori
> at the restaurants. So, is it high heat I need?
> I have a K-7.
> btw, tandoor = oven
> tandoori = tandoor cooked
> Eddie

Well I think the tandoori chicken at restaurants that I've sampled was
probably cooked in regular indoor ovens at regular temps using yogurt
and etc, it was really the yogurt and spice business that gave it its
distinctive characteristics, in the incarnations I got to try - and it
was good enough to get me searching the web for a way to duplicate
it...I just remember reading that the real tandoor ovens operate at a
very high heat - the second article below says about 500f - that's not
often used in closed-pit charcoal cooking in the west. Here are two
samples of the type of thing I'd come across:

*******

Title: Tandoori Chicken
Categories: Indian, Chicken
Yield: 4 servings

1/2 c Fresh lime juice
4 ts Ground cayenne pepper
1 tb Ground paprika
1 sm Onion, chopped
5 Cloves garlic
1 tb Peeled, chopped ginger root
2 ts Coriander seeds, crushed
1 ts Cumin seeds
1/2 ts Turmeric
1 c Nonfat yogurt
3 lb Chicken, skinned and trimmed
-of fat

This famed chicken "barbecue" from northern India is traditionally
prepared in a tandoor, an underground jar-shaped clay oven that
believed to have originated in Persia. The oven can be heated to very
high temperatures, which sears the chicken and seals in the juices.
Equally delicious results can be obtained in a conventional oven or
on a covered grill. The yogurt marinade keeps the chicken from drying
out.

Combine 1/4 cup lime juice, cayenne, paprika, onion, garlic, ginger,
coriander, cumin and turmeric in a blender or food processor and
blend for several minutes, or until the mixture forms a smooth paste.
Transfer the mixture to a bowl and stir in the remaining 1/4 cup lime
juice and yogurt.

Place chicken in a shallow non aluminum dish. Make deep gashes in the
flesh and stuff with the yogurt mixture. Rub the rest of the yogurt
mixture over the chicken, cover and marinate for 8 to 24 hours in the
refrigerator.

Preheat oven to 350 degrees F. Place the chicken on a lightly oiled
rack over a roasting pan. Reserve any marinade that doesn't cling to
the bird for basting. Bake the chicken, basting occasionally, for 1
hour, or until the juices run clear when the bird is pierced with a
fork.

Alternatively, to grill the chicken, prepare a charcoal fire. When the
coals are hot, push them to the outsides of the grill. Place a drip
pan in the center and bank the coals around it. Place a lightly oiled
cooking rack on top. Set the chicken on the rack over the drip pan.
Cover and cook for 1 1/2 to 1 1/4 hours, or unto the juices run clear
when the bird is pierced With a fork. Watch the coals and the chicken
closely and add more coals as necessary, taking care the chicken does
not overcooks

315 CALORIES PER SERVING: 50 G PROTEIN, 6 G FAT, 14 G CARBOHYDRATE;
157 MG SODIUM; 124 MG CHOLESTEROL.

Adapted from The Whole Chile Pepper Book by Dave De Witt and Nancy
Gerlach. Copyright 1990 by Dave DeWitt and Nancy Gerlach. Reprinted
by permission of Little, Brown and Company (Inc).

*********

tandoor oven; tandoori
[tahn-DOOR; tahn-DOOR-ee]
Used throughout India (and found in Indian restaurants throughout the
world), the traditional rounded-top tandoor oven is made of brick and
clay. It's used to bake foods over direct heat produced from a smoky
fire. The dough for the delicious Indian bread NAAN is slapped directly
onto the oven's clay walls and left to bake until puffy and lightly
browned. Meats cooked in the tall, rather cylindrical tandoor are
usually skewered and thrust into the oven's heat, which is so intense
(usually over 500°F) that it cooks a chicken half in less than 5
minutes. Chicken and other meats cooked with this method are identified
as tandoori chicken , etc.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

"Eddie" > wrote in message
...
> On Wed, 23 Jun 2004 13:40:12 GMT, Douglas Barber
> > wrote:
>
> >
>
> >
> >Make a perfect sub for a true tandoori oven, any of you k-folks ever try
> >that?
> Doug, I tried cooking chicken in my K and it was not like the tandoori
> at the restaurants. So, is it high heat I need?
> I have a K-7.
> btw, tandoor = oven
> tandoori = tandoor cooked
> Eddie
>
It's high heat that's required, Eddie. I've tried cooking tandoori in my K,
with fairly good success. A tandoor is very hot, but completely without
flames and to get a K really hot, you gotta make fire. Try cooking at
650-700 on the upper grill, using a heat deflector on the main grill, with a
drip pan on top of it, and be careful when you open that hot mamma up.

Jack Curry

Where to you get a thermocouple?


Dave Bugg wrote:
>
> 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.

Kent H. wrote:

> Where to you get a thermocouple?

This is my preferred source. Their prices might not always be the
absolute best, but they have a great selection. They've also done
a good job with pre-sales questions.

http://www.omega.com/index.html

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Eddie" > wrote in message
...
>
> >> So, is it high heat I need?
> >> I have a K-7.
>
> >> Eddie
> >>
> >It's high heat that's required, Eddie. I've tried cooking tandoori in my
K,
> >with fairly good success. A tandoor is very hot, but completely without
> >flames and to get a K really hot, you gotta make fire. Try cooking at
> >650-700 on the upper grill, using a heat deflector on the main grill,
with a
> >drip pan on top of it, and be careful when you open that hot mamma up.
> >
> >Jack Curry
> What an appropriate name. :-)
> So that's the secret, eh? OK, so I get it up to that temp. *with* the
> chicken inside, or wait to get the temp. up and *then* put the chicken
> in?
> Eddie
> >
>
Temp up first. Nice and hot, then the chick goes in. *Be careful*

Jack Curry

Eddie wrote:
>>tandoor oven; tandoori
>
>
>>© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
>>LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
>
> I have about 15 E. Indian friends. I get most of translations from
> them.
> BTW, do you have any Sikh temples where you live? There are numerous
> in the San Jose area. They serve free food 24/7 365. To anyone. You
> don't have to be Sikh, nor Indian. All wholesome homecooked E. Indian
> fare. Most make a donation to the temple. But not required or asked.
> Eddie
>

Think that Barron's thing agreed with your translation, btw, even though
they clump the words together like that at the top...

No Sikh temples here on the Eastern Shore of the Chesapeake but I'll
have to check next time I get to Baltimore or DC, interesting tip, thanks!