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Another Tip For New Egg\'rs and WannaBe\'s

Grandpas GrubGrandpas Grub Posts: 14,226
edited 2:24PM in EggHead Forum
Please, Calibrate your dome thermometer, if you don't know how, ask.

There are many ways to reach any given temperature and any method is fine. I use the lower vent for course temperature control and the DFMT to fine tune the final temperature.

Hopefully the following will give new users a head start in learning to control and stabilize their egg.

The following are settings on my Large. My medium, small and mini settings will vary a little.

A stable clean burn can be seen by looking at the dome pictures below. You want a clear or light blue smoke coming out of the egg.

250°
eggsettings255.jpg

300°
eggsettings300.jpg

370°
eggsettings370.jpg

390°
eggsettings390.jpg

I need to open the lower vent to go higher. 450°
eggsettings455.jpg

GG

Comments

  • HossHoss Posts: 14,600
    Thanks,GG.You ARE the Go To Man! B) We appreciate you taking your time to help us! :)
  • maXimmaXim Posts: 468
    Thanks GG,

    Much appreciated, the mothership should have you do the user manual :laugh:
  • DrZaiusDrZaius Posts: 1,481
    Fantastic Post...

    Thanks B)
    This is the greatest signature EVAR!
  • RipnemRipnem Posts: 5,511
    Are you a WannaBe? Cause your not a NewBe still are ya? :laugh: GGs really got his shiat together. I still think the site should have some "quick click" buttons for guys like you...I mean NewBes. The same questions and concerns get kinda crazy sometimes. Like 3 of the same per page...
  • HossHoss Posts: 14,600
  • HossHoss Posts: 14,600
    We've all been there and done that,heck I still feel dumb when I get to listenin to The Masters on here!And I DO appreciate their input! :) :) :) Thanks for ya'lls patience with me!
  • thegrillsterthegrillster Posts: 348
    How do you calibrate the thermometer?
  • RipnemRipnem Posts: 5,511
    The mothership could do a lot for those that are selling and preaching Eggism. I have sold at least 6 Eggs in 6 months. Not to mention the CNN stuff or the 30 others that are on the fence. Priceless marketing deserves something. I don't care what the heck your talking about. Every referring customer of mine gets a great gift card.

    Just my .02, and that don't cost nothin.
  • RipnemRipnem Posts: 5,511
    Shoot Hoss...We all learn shtuff in this place. Well, most do and those that don't are in denial. When you think you know it all, your screwed.
  • HossHoss Posts: 14,600
    U got THAT RITE!!! ;)
  • JeffersonianJeffersonian Posts: 4,244
    You can't really "calibrate" the thermometer, you can just zero it at a known temperature. The easiest way to get a known temperature is to use boiling water, dunking the probe end of the thermo in it and turning the nut on the back to read ~212 degF. It will then be fairly reliable at that temp, but it may drift at temps that are higher or lower.
  • As per GG's instructions

    Remove the clip under the dome and pull the thermometer.

    Water boils at 212°, take off 0.5° for every 500' in elevation for where you are cooking at.

    Get a pot of boiling water, watch out for the steam, put the tip of the thermometer in the boiling water. Use a 7/16" wrench on the nut on the back of the thermometer to adjust until thermometer reads correct temp.
  • HossHoss Posts: 14,600
    You got mail! ;)
  • BigGreenDawgBigGreenDawg Posts: 327
    Is that 500' above sea level? I am planning on doing mine tomorrow when I get home.
  • subtract .5* for every 500' or just use the boiling point calculator on the cookbook tab on this page.
  • RipnemRipnem Posts: 5,511
    Shoot...fell asleep in the chair again :laugh:

    I have had some talks with my dealer and I now send everyone to him. He takes care of me :) I see a sweet deal on a mini in my future. ;) Hopen FREE :huh:
  • WoodbutcherWoodbutcher Posts: 1,004
    You're making thing too easy for them. :laugh: Good job by the way. I used to fiddle with the vents and had no idea where the temp would go. I think patience is the real key.
  • BigGreenDawgBigGreenDawg Posts: 327
    Grandpa this is great info, I have been opening my bottom vent way too much when shooting for 300-350* causing flame ups (I just realized). Just put the new dome thermo on after calibrating. Both my old one and the new one were right at 200* instead of 212*.
  • AlvinSrAlvinSr Posts: 15
    Thanks to Gramps...Got my BGE for fathers day, temp control has been my biggest problem.
    This will help,getting ready to put a whole chicken on.
    :ohmy:
  • Based on this, the temp control up to 400 degrees is done entirely with the metal top? I've been trying to adjust both the draft door and the metal top for various temperature levels. For example, my 400 degree setting generally has the draft door open a little more than an inch and the metal top closed with the holes fully opened.

    By keeping the draft door open just this small amount, are you trying to eliminate any flare-ups? It seems odd to achieve 400 degrees with the draft door nearly shut and the metal top completely removed.

    Thanks for the help.
  • Also, any advice on the right amount of charcoal for different cook temperatures? I've been filling the firebox for all temperatures and cooking times and varying the temp with the draft door and metal top.

    Thanks.
  • Thanks GG
    I can appreciate your high altitude inputs.
    SG @ 6625 FT
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