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Temperature calibration for BGE dome thermometer, Thermapen, dome temp...

Cymbaline65Cymbaline65 Posts: 800
edited July 2012 in Off Topic

After reading about some folks having massive differences in temp readings with various devices, I decided to perform the boiling water test. Now, I'm at 1,400ft above sea level so my water boils at 210.5 (via Thermapen) which seems accurate. BGE termometer was about 2 degrees low so I consider that a success. Woohoo!

My questions are:

1. Can I calibrate the BGE thermometer? If so, is it that nut on the back I turn?

2. How often should I check that thermometer's accuracy? My BGE is a couple of years old and sits in a sheltered area which occasionally gets damp but not directly rained on.

3. Can one reliably say that grill temp is usually 30-40 deg lower than the dome temp? I have a medium BGE - not sure if that matters.

As always, thanks for any feedback. I love this forum when I have the time to devote to it!

Happy grilling!

In the  Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating


  • lousubcaplousubcap Posts: 16,245

    Some answers to your questions...

    #1 You can calibrate in boiling water and use the nut to adjust the off-set.

    #2-The call here is yours-I check it for accuracy before low&slows.  Figure several degrees over time at lower temps has a bigger impact than when in the hot&fast mode.

    #3-some thoughts-Most likely with indirect ( heat deflector in place) cooks the dome thermo will run about 20-40*f higher than the grate when starting out.  Longer the dome is shut the less the temp difference.  On direct cooks, the grate will get the full measure of heat from the lump and the dome will be lower than the cooking surface.  Raised grid- gets you further from the lump and closer to the dome temp.  You have at least one thermometer to run this BGE with.  Make sure it is calibrated and get comfortable with what the number it gives you means relative to the method you are using to cook. Just an opinion and we all know what those are worth-enjoy the journey!

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • zosobao5150zosobao5150 Posts: 133
    My thoughts.
    1)  Yes.  The nut is where you calibrate the BGE thermometer.
    2)  I was thinking maybe once a year for mine.  To me, the dome temp is a round-about reading only for the air in the dome, not the temp at the grate.
    3)  In general, but the cook progresses (>1 hour), I have experienced the grate and dome temps coming closer together.  (on my XL).

    Hope that helps. 
    XL BGE
  • nolaeggheadnolaegghead Posts: 26,360
    Dome temp accuracy isn't that important. Food temp is.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Cymbaline65Cymbaline65 Posts: 800

    All good advice and I appreciate it. I agree that food temp is ultimately the most important factor but one does have to consider all aspects of the BGE behavior - especially low/slows.

    Thanks everyone!

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
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