04-14-2018, 11:53 PM
Say I cook something on indirect method. I have charcoal on the left, food on the right, lid with thermometer on the left over charcoal, vent on the right over the food. thermometer shows 350-400, even if I add charcoal, I play with the vent, temperature does not go much over 400.
I finish cooking, I remove the food, put the lid back, same position, thermometer over charcoal. go inside and eat, then 30 min later when I go out to the empty grill the temperature is 450+. Same happens with direct cooking, but you could argue that in the case of direct cooking, the meat is directly over the hot charcoal and thus it prevents the heat from reaching the thermometer. OK, that would be one easy explanation. But what about indirect method mentioned above? why does the temperature increase by 50+ degree after I remove the food?
I finish cooking, I remove the food, put the lid back, same position, thermometer over charcoal. go inside and eat, then 30 min later when I go out to the empty grill the temperature is 450+. Same happens with direct cooking, but you could argue that in the case of direct cooking, the meat is directly over the hot charcoal and thus it prevents the heat from reaching the thermometer. OK, that would be one easy explanation. But what about indirect method mentioned above? why does the temperature increase by 50+ degree after I remove the food?
