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Dome temperature and controllers
My thoughts would be to bring the Egg to temp with the dome therm and then remove it and put the thermocouple and fan on after it is stabilized.
See der Rabbits, Iowa
Comments
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It's a thought. Probably because many of us are stuck in our ways. Grillin, I go by dome temp, L&S I go grate temp. Probably because old probes couldn't handle grill temps (mine now handle 700+ easy). I could start going grate tmep now when grilling, I just never do. I try and mention whether I mean grate or dome temp in my posts to avoid confusion.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I clip my guru temp probe onto the clip for the dial gauge, so my guru is controlling to dome temp, not grate temp
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
There have been times when I have had my cooking grid completely full of butts and clipped my controller pit probe to the stem of the dome thermometer and ran on dome temp.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
My thought is that you want to control the temperature where the meat is at. If your using a controller you can look at the difference between grid and dome and adjust if necessary. If your not using a controller or grid monitor then you have to depend on the dome reading thus that's why most cook instructions refer to it. Controlling at the grid takes the guess work out of it. If someone posts they are raised direct at dome 400 there's going to be some guess as to what the actual grid temp is based on how high they are raised or not.
Jacksonville FL -
If the probe will fit through the dome hole I think that would be a fine way to do it. I used to do this with the older maverick but the newer probes (et-732 or later) are too thick to fit through the dome hole.My controller is sort of home made rig and the temperature probe is just thermocouple wire with the ends twisted together (ghetto probe- not recommended). I run it through one of the petals in the daisy wheel so it is actually closer to dome temp. Notice the high tech cable shield.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Since all BGE's come with the dome thermo, that by custom becomes the cook target temperature unless other-wise mentioned. As long as whatever thermo you choose to use is calibrated, then you have a reference from which to plan the cook duration-although since you cook to final temp (or feel) then it is just a guesstimate.
I believe that initially starting out, many get fixated on an exact temperature for the cook, over time you learn that "close is good enough", especially on long duration L&S cooks. You can overload on temperature info (especially given the thermal gradients within the BGE). Just an opinion...
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I'm running around here at work like a chicken without a head doing mine plus 2 other people's jobs as they called in sick today so I didn't really think that through real well. Dome temp really doesn't make sense. Why do you want to know the temp at the dome? It's more accurate to know the temp where your food is actually cooking. But BGE coudn't put the temp dial there or it would be hitting the food a lot of times. (Heck, I had to pull my dome thermometer last night on the mini as it was hitting my country style ribs wrapped in foil). Most people who have offset smokers or have built their own smokers, drill a hole right where grate level is. I did that with mine. Makes more sense.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Griffin said:I'm running around here at work like a chicken without a head doing mine plus 2 other people's jobs as they called in sick today so I didn't really think that through real well. Dome temp really doesn't make sense. Why do you want to know the temp at the dome? It's more accurate to know the temp where your food is actually cooking. But BGE coudn't put the temp dial there or it would be hitting the food a lot of times. (Heck, I had to pull my dome thermometer last night on the mini as it was hitting my country style ribs wrapped in foil). Most people who have offset smokers or have built their own smokers, drill a hole right where grate level is. I did that with mine. Makes more sense.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
lousubcap said:
over time you learn that "close is good enough", especially on long duration L&S cooks. You can overload on temperature info (especially given the thermal gradients within the BGE). Just an opinion...
Packerland, Wisconsin
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