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I need some help...

The BuccaneersThe Buccaneers Posts: 4
edited 1:18PM in EggHead Forum
This is on replacing the thermometer and calculating the new one properly. I don't know what happen to my big green egg cookbook...I use all the recipes off this board and had not needed it since I calculated my original thermometer. I guess that is where the info is on how to do this. I found my file folder for the BGE but it does not do any good with what I need not being in it!! I need this info before tonight because we plan on starting a butt tonight. The sales guy says that we should have this info before even purchasing the thermometer so we don't ruin it. I know it has something to do with boiling water...! You haven't let us down yet I know one of you have the info...Thanks!!


  • CharbonCharbon Posts: 222
    The Buccaneers,
    The thermometer would have instructions with it. All it says is to place tip into pan of boiling water and thermometer should read 212 degrees since water can't get any hotter than 212. If the numbers are off you turn nut at rear of stem until it matches 212. Good luck

  • The Buccaneers,[p]You put the therm. probe in boiling water taking care not to let the probe touch the bottom of the pot. There's a nut on the back of the therm. for adjustment. The dial should have an index line or dot for the boiling point of water. Adjust the dial so the index mark lins up with the dial when it's in the water.[p]Hope this helps![p]Jeff
  • Mike in MNMike in MN Posts: 546
    The Buccaneers,
    Calibrate the thermometer every time you do a lo and slow. I learned this lesson the hard way. Ruined three butts.[p]Boiling water, hold the nut with a small Crescent wrench, and spin the face until it reads 212.[p]EZ.[p]Mike in MN

  • Kelly KeefeKelly Keefe Posts: 471
    The Buccaneers,
    The advice given so far assumes you are at or near sea level. If you're in Denver or Death Valley you're going to need to compensate....[p]Kelly

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