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Thermometers and accuracy

PalisinPalisin Posts: 64
edited 4:05AM in EggHead Forum
I have had my BGE for 6 months and the thermometer is the only let down. It was a firebrething beast at first but it now cooks for me instead of me. However my thermometer has deteriorated. I have recallibrated several times and my frustration level hit peaks this weekend while cooking 4 cornish hens. They took two hours because I could not get an accurate reading, and I did not want to burn them. Is there an alternative themometer that can be used in the BGE other than the BGE piece? Please share any experience or insights.


  • Tim MTim M Posts: 2,410
    <p />Palisin,
    The thermometer is fine and works well but needs a spacer behind it so it's face does not touch the dome. The spacer keeps the plastic face from warping and letting moisture in.[p]Also, be careful that your thermometer tip does not touch your food. I think that is could have happened - how big are 4 cornish hens?[p]Place a spacer of some sort behind the thermometer face and the dome. I used a U shaped piece of aluminum but others use a copper pipe, wine cork, bottle cap, etc.[p]Tim

  • You know, I thought something was wrong with my thermometer until I learned that this is not the same as cooking in a conventional oven -- it was explained to me here that until one gets a sense of cook times, it is best to consult the forum for specific cooks. Curiously, my puzzlement came when cooking cornish hens also, they took much longer than we expected -- but, hey, they were wonderful eating. km

  • Tim MTim M Posts: 2,410
    kmasner,[p]It's hard to use conventional times and temps in the Egg. Experience is the best teacher and there is a lot of it around here. Feel free to ask first and cook second.[p]Tim
  • McKevinMcKevin Posts: 47
    Palisin,[p]Trend is very well thought of in the barbeque community as a whole. The link is to a big, easy to read dial with a 50*-500* range.
    NOTE, if you go this way you will likely have to enlarge your hole...[p]Kevin

    [ul][li]Trend at The Barbeque Store[/ul]
  • PalisinPalisin Posts: 64
    I have cooked hens b4 they take a little longer because they have a higher fat content as with any meat the more fat the longer the cook time( but not 2 hours). It normally takes a little over an hour@ 350-375. The thermometer is an integral part of establishing cook times. Has any one used any other thermometers other than the BGE brand. I saw the larger whole recommendation. Has anyone tried this? The worry I have is cracking the ceramic.

  • PalisinPalisin Posts: 64

  • PalisinPalisin Posts: 64
    Cornish hens are the size of a large grapefruit
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