indyh

Hi everyone. Been getting into bbquing quite a lot recently, especially given the lock down. Tried to do a roast topside of beef on the bbq. Followed a weber recipe I found, had 1.7kg of meat. Target temps and times were 200 c and 1.5 hours cooking. I used two coal baskets to get indirect heat, with a small drip tray full of water in the middle. I had 3 probes in the meat at various thick parts and a grill probe to get accurate cooking temps. I was surprised how close the weber lid thermometer was to the actual grill temperature. I also had a foiled over drip tray with damp wood chips (weber whisky which I presoaked for 30 mins) placed next to the meat on the grill. I noticed that the meat cooked through at significantly different temps, with a max 14 degree c variation. I was aiming for medium rare at 56 degrees, so waited until all 3 probes gave that reading. It meant that i had some parts done at 67 when the last part caught up. All probes were at deep points in the meat. I even rotated it half way through cooking to ensure an even cook. Was surprised to see such huge variation. End result was a dry roast, with one area cooked medium rare. Could it be that the foiled over drip tray acted like a heat deflector next to the beef? Any suggestions on what went wrong. Would upload some pics if could figure out how!