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

Temp. Problem

New to the Egg. I read of temps. To 5-600 degrees but.....Cooking a turkey for my egg experience, with vents full open 4 hours, temp finally reached 300 degrees. What am I doing wrong????
·

Comments

  • TjcoleyTjcoley Posts: 3,422
    Couple of questions - How much lump did you use?  Was the ash cleaned out prior to the cook? How did you light it? Is your thermometer calibrated?  If loaded and lit right, vents full open should be at 1200 degrees plus in less than an hour.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • makismakis Posts: 80
    In 4 hours you should see 300 BUT the thermo should have made a full circle and running on lava temperatures. The only reason for low temp is not enough fuel-lump in your egg.
    ·
  • TjcoleyTjcoley Posts: 3,422
    makis said:
    In 4 hours you should see 300 BUT the thermo should have made a full circle and running on lava temperatures. The only reason for low temp is not enough fuel-lump in your egg.
    Or not enough air flow.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
Sign In or Register to comment.