ssimoro
Hi,
I'm brand new on this world and need some guidance.
I just bought a Weber Genesis II E-410 and immediately started cooking my first ribs with method 3-2-1. 
I followed the recipe letter by letter but at the end of the cooking time (6h) I had still almost raw meat.
I maintained the temperature exactly as recipe asked 225°F (110°C) using the lid thermometer as reference.
Is there any chance I did something wrong? is that thermometer reliable enough?
Thank you.
Massimo
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Glenn
Traditionally these types of thermometers are all over the place. To test it a thermometer, place it in boiling water and ice water. This one doesn't go low enough to test it in ice water. Get a pot of boiling water and place stem in water. Use gloves and/or pliers to keep from burning your hands. Make sure the stem is not touching the pot, only the water. Should be close to 212.

Following a recipe "to a T" on cooking times can/always be wrong. Cook until done. I use a toothpick to test for tenderness. Use time and temps as indicators to tell you are getting close to done.

http://www.teltru.com was and probably still is the best thermometer made.

https://www.teltru.com/s-43-barbecue.aspx
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ssimoro

Hi Glenn,
appreciated you tips.
thank you.
Massimo

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Muzzy
Another consideration is the thermometer placement.  It appears the factory therm sits above the grill height by more than a few inches.  This can give you a false reading as it only measures the ambient temp at it's location.  In fact,
 you could have as much as a 25 degree difference between grill temp and hood therm temp.  By yourself an inexpensive digital therm, with a cable probe, stick the probe through a half potato and rest it on the grate below the hood therm.  If you find a temp difference, which you should, note the difference and add that to your hood therm.  Meaning if your grate therm reads 200 and the hood reads 225, adjust your temp so the hood therm reads 250.

ric
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ssimoro
Muzzy wrote:
Another consideration is the thermometer placement.  It appears the factory therm sits above the grill height by more than a few inches.  This can give you a false reading as it only measures the ambient temp at it's location.  In fact,
 you could have as much as a 25 degree difference between grill temp and hood therm temp.  By yourself an inexpensive digital therm, with a cable probe, stick the probe through a half potato and rest it on the grate below the hood therm.  If you find a temp difference, which you should, note the difference and add that to your hood therm.  Meaning if your grate therm reads 200 and the hood reads 225, adjust your temp so the hood therm reads 250.

ric

Hey, this is my expectation too, after what I experienced with my first try.
Thank you for your suggestion, I'm gonna buy a thermometer with couple of probes so I should avoid that kind of effects.

thank you, and have a great BBQ!|
Massimo
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