Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Some vs grill temp

I see a lot where people talking about using their dome temp on long cooks. Would it not be better to have probe near meat more ie clip to grill beside meat?? Would that not give a truer temp and not overheat or under heat where meat actual cooking
·

Comments

  •  For long cooks I always monitor at the grill level.
    ·
  • nolaeggheadnolaegghead Posts: 14,017
    For indirect cooks, many people use the grate temp.  Typically that's where I clip my DigiQ probe.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • lousubcaplousubcap Posts: 6,225

    Since all BGE's have the dome thermo and that is the only given indicator that is "standard" most recipes unlerss otherwise specified refer to the dome thermo.  Besides,any temperature reading is a measure of what is going on inside the BGE.  As long as you know the way the BGE cooks with whatever temperature you use, and you cook to finish temp, it really doesn't make any difference.  I'm sure the location/temperature gradient inside the BGE has as many variables as thermos you could install.  Just recognize that on indirect cooks generally the grid will run 20-40*F lower than the dome when you start out and the longer the dome is shut the closer they get to equilibrium.

    Louisville
    ·
Sign In or Register to comment.