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Soup plans/Good simmer temp?

ThunderBunnyThunderBunny Posts: 133
edited 10:02AM in EggHead Forum
Good Saturday afternoon/Holy Saturday all!
I plan on whipping up a good old fashioned pot of chicken soup tomorrow and thought it'd be fun to try it on the Egg.
What's a good temperature to create a true simmer during the broth creation phase? I'm talking about the kind of quiet simmer where a few bubbles break the surface occasionally...not a rolling boil. I'm guessing about 300* or so?
Also, would a wood chunk or two do anything for the flavor of the broth or really end up being just a waste of wood?


  • lowercasebilllowercasebill Posts: 5,218
    300 in the beginning, after a bit , especially with cast iron, you should be able to damp it down a little further, and the wood is not a waste of time especially in the beginning when there is not a lot of steam coming off the soup..
  • Little StevenLittle Steven Posts: 28,742

    What bill said. You will likely settle in around the boiling point, maybe less.



    Caledon, ON


  • Grandpas GrubGrandpas Grub Posts: 14,226
    Over here, this was 330°. I can;'t remember if I clipped the temp probe on the dome or on the spider, usually I won't clip below the top of the food cook level so I am thinking dome.

    Low simmer. Best to watch the pot, 300° would be a good starting point.


  • As always..much obliged, guys.
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