Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Needing some advice on thermometer probe

I purchased the grill extender during the group buy and am using a PSWoo on my LBGE.  I bought a small Weber SS grid for the top level, and it fits fine...at least horizontally.  The issue I am having is that every time I use the top grid, the temperature probe hits the meat and either pops the thermometer loose, or it penetrates the food.  

Any thoughts here?  I have no issue with replacing the stock thermometer with one that is shorter, but I'm not certain how long the probe needs to be to ensure accuracy.  Also, I'm open to any other ideas you folks have.

Thanks, as always.
Transplanted from Austin, Texas to Medina, Ohio

·

Comments

  • U_tardedU_tarded Posts: 1,253
    take the clip off the back and toss it.  I leave mine loose and if i have something tall I just run with out it.  I know a lot of people around here stick them through wine corks etc. to shim it out a bit.  the last 1/4 of an inch or so is where it takes the temp reading.
    ·
  • BYS1981BYS1981 Posts: 1,786
    my suggestion is adding some spacers, I've seen it done here on a mini with wooden spacers, which are probably available at a crafts store, or maybe ace hardware.
    ·
  • fishlessmanfishlessman Posts: 16,655
    the tru tel 2.5 inch stem reads low by about 10 percent from the 4 inch standard stem. its what i use, dont really see that its a problem since im not timing my cooks, steaks dont seem to notice im searing at 770, not at 700
    :)) prettty much most cooks you dont need much accuracy accept maybe for bread baking then its easy enough to do the math
    ·
  • WeberWho?WeberWho? Posts: 1,467
    You can use the probe clip from the inside and use it as a spacer on the outside
    ·
  • WeberWho?WeberWho? Posts: 1,467
    I couldn't figure out how to attach a file to my submitted post above.   I did find a picture 
    ·
  • calikingcaliking Posts: 6,622
    I use corks as spacers between the dome and therm on my eggs. Use a natural cork not a synthetic one.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    ·
  • TEggSunTEggSun Posts: 214
    Thanks, everyone!  I knew I could count on this group for some creative solutions.
    Transplanted from Austin, Texas to Medina, Ohio

    ·
  • jaydub58jaydub58 Posts: 1,430
    Yep, a natural wine cork trimmed to the length you want and a 1/8 inch drill to bore out a passage for the temp probe and you're in business.
    John in the Willamette Valley of Oregon
    ·
Sign In or Register to comment.