Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Temperature and Indirect ?

Official BGE recipes often refer to "indirect at 230" or  "indirect at 340"

Is indirect meaning place setter feet up ?

and I presume the temperature is that from their thermometer taken at the top of the dome not the temp at the grate ?

What do you all think ?


  • TjcoleyTjcoley Posts: 3,523
    Most recipes referring to temp mean Dome temp, the one that comes with all Eggs. If different it is usually specified. Indirect means Platesetter legs up, with grid on top of legs.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Thanks for that

    So would you only use the legs up for pizza's and baking ?

    I guess that if I use a temp guage at the grill level I shoudl take off maybe 50 degree (f)?
  • lousubcaplousubcap Posts: 12,062
    edited September 2013
    As mentioned, the platesetter (or any heat deflector) is the device that creates the indirect style of cooking.  Anything that you want to smoke or cook low&slow will use a platesetter.  WRT temperatures and thermos, make sure any thermo is calibrated.  Indirect cooking,  the dome will generally start about 20-40*F higher temp than the cooking grid level.  Longer the dome is shut the less the difference.  On direct cooks, the dome will be lower than the grid temp due to distance from the radiant heat of the burning lump.  Regardless of what temperature measurement you use, always cook to meat finish temperature vice time based on your thermo readings.  FWIW-YMMV.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • Years ago the set-up for pizza and baking was pictured with the platesetter legs down, recent design of the LBGE has notches in the fire ring to get two different levels in the legs down set-up. That being said, the usual set-up used by many of us on this forum for high heat cooks seems to be legs up which directs less flame on the gasket. 
    Further, if you have a Maverick and want to avoid issues with it, I suggest you do not use it for direct cooks and when used for indirect cooks, always position the probe in the shadow of a setter leg. 

    Delta B.C. - Move over coffee, this is job for alcohol!
  • Thanks to you all 

Sign In or Register to comment.
Click here for Forum Use Guidelines.