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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Check those thermometers!

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Comments

  • thetrimthetrim Posts: 470
    I would say one or both needs a little adjusting??? I couldn't get the one off my XL. Got it taken care of and thanks for the reminder and advice
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  • grege345grege345 Posts: 900
    Both maverick probes were spot on. Weber digital thermometer also right on. However, dome thermo was 50 degrees off. Go figure
    -————————————————————————•———————————————•———————– Pennsylvania / poconos
  • jaydub58jaydub58 Posts: 1,140

    As was mentioned quite some time ago, the best thing to do with the thermo clips to toss it!

    It really doesn't do any good, gravity keeps the thermo in the dome just fine.  The clip just makes it a bit more work to remove the thermo for checking calibration.  No clip on either my large or mini thermos.

    John in the Willamette Valley of Oregon
  • ThatgrimguyThatgrimguy Posts: 244
    Thanks for this thread! Mine was 20 degrees off. Adjusted it up and spatched some chicken last night. Then made that chicken into the best chicken salad I have ever made!!

    "Far better it is to dare mighty things to win glorious triumphs, Even though checkered by failureThan to rank with those poor spirits who neither enjoy nor suffer muchbecause they live in the gray twilight that knows not victory nor defeat"Theodore Roosevelt
  • nemonemo Posts: 101
    Haven't checked mine in 2 years...based on above comments, thought it best to take a peek. Placed tip in boiling water....hit and held at 100C.  Guess I'm lucky...but I always cook to temp with my trusty Thermapen.
    Fairview, Texas
  • jaydub58jaydub58 Posts: 1,140

    Just dawned on me, duhhhhhhhh............we are at our little hideaway on the Oregon Coast.

    Sea level, where handier place to check thermo calibrarion without figuring in elevation?  There aint any!

     

     

    B-)
    John in the Willamette Valley of Oregon
  • nolaeggheadnolaegghead Posts: 8,885
    I'm at 12' above sea level.  Much of new orleans is below.
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  • BrotherEggBrotherEgg Posts: 95
    Then made that chicken into the best chicken salad I have ever made!!
    Second that. We did the same thing with our leftover Spatchcocked chicken and it was fantastic. Just enough smokey flavor to make it unique. 

    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
  • lousubcaplousubcap Posts: 4,148
    One use I find for the clip-I turn the dome thermo so that my target temp is always at 12 o'clock.  That way I just see where the needle is relative to vertical and I'm good.  Clip offers enough resistance to keep it there-wine cork on the outside does the same if I need to elevate the thermo. YMMV-
    Louisville
  • Aviator said:

    Also, anecdotal, but I did a little test the other day when calibrating. Without the cork, I immersed more than half of the probe in water and adjusted to 212. Then I put it through a cork and then mimicked the probe being shorter into the dome, only about and inch and a half in water, there was a significant difference in the reading. Pulled the cork out and perfect. Anyone else notice this?

    Had the same happen here.  I was using half of a cork for more dome space during pizza cooks.  Kept it that way and found my cook times to be way quicker than normal.  When I checked the probe, it was fine if it was deep into the boiling water but at the very tip, the temp was off.  Have not used the cork since; probe is normal depth and cooks are back on track!
  • TexanOfTheNorthTexanOfTheNorth Posts: 1,918
    Aviator said:

    Also, anecdotal, but I did a little test the other day when calibrating. Without the cork, I immersed more than half of the probe in water and adjusted to 212. Then I put it through a cork and then mimicked the probe being shorter into the dome, only about and inch and a half in water, there was a significant difference in the reading. Pulled the cork out and perfect. Anyone else notice this?

    So, you're saying that the size (i.e., length) does matter?  :-?
    ---------------------------------------------------------------------------------
    Oh, you're just getting started, Bobby. You'll be grilling your whole life."

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  • EggcelsiorEggcelsior Posts: 7,170
    Aviator said:

    Also, anecdotal, but I did a little test the other day when calibrating. Without the cork, I immersed more than half of the probe in water and adjusted to 212. Then I put it through a cork and then mimicked the probe being shorter into the dome, only about and inch and a half in water, there was a significant difference in the reading. Pulled the cork out and perfect. Anyone else notice this?

    So, you're saying that the size (i.e., length) does matter?  :-?
    image
  • JRWhiteeJRWhitee Posts: 1,217
    Thanks Griff, I have had my Egg for 7 years now and had never checked probably because I never had any cooking problems. I checked it last night and it read 200 in boiling water, I guess it was better to be 12 degrees to cool than too hot, easy adjustment.
                                                                        
    _________________________________________________

    Large BGE 2006, Small BGE 2014
    Weber Gasser for the Wife. 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia
  • BrotherEggBrotherEgg Posts: 95
    Just checked mine. It's only a few weeks old. It was about 5 degrees low. Easy adjustment. Thanks for the heads up on this. I'll make sure I do this regularly.



    _______________________________________________________________________________
    Large BGE, PSWoo3, 13"CI grid, Grid Extender, Weber Genesis B Gasser/BGE Storage Cabinet
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