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Help please... Grate vs. dome
Ran out if dizzy dust while rubbing, so used some raging river too...
Comments
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Boil water and put either of your thermometers - or both - in the water. Boiling water is always 212. Then you'll know which one is right or off.2 Large Eggs and no chickens. How's that work?
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Your food is on the grate...the dome thermo is above the food. The grate temp matters more. Make sure the grate thermo is in the shade of the plate setter, or whatever you're using...and it's not touching the food. Is your dome thermo calibrated? I'd trust the digital before I trusted an analog thermometer, but use common sense..how hot does it feel it is? I've had a probe go bad before too.
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Trust it. This is on the higher side of normal variation. It will equalize as it cooks. I would drive down and watch your egg tonight, but I believe drinking and driving is frowned upon in both the State of Maryland and the Commonwealth of Virginia.
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Thanks! Calibrated all thermometers before the cook started and were all good... And do have the therm "in the shade"
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Eggcelsior said:Trust it. This is on the higher side of normal variation. It will equalize as it cooks. I would drive down and watch your egg tonight, but I believe drinking and driving is frowned upon in both the State of Maryland and the Commonwealth of Virginia.
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Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!
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I'm freaking out. SWMBO is due to go into labor at any moment.Jamieoro said:Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!
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Eggcelsior said:
Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!
I'm freaking out. SWMBO is due to go into labor at any moment.
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I have the same issue. My dome always reads way more than my Maverick at grate level.....for awhile at least. After an hour or two into the cook, they always seem to come together though and usually closer to the temp of the dome from the outset if that helps.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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No need to freak out. Just think of as being sentenced to a life sentence but you are eligible for parole in 18 years. The time flies. I'm eligible for parole in 2015.....Eggcelsior said:
I'm freaking out. SWMBO is due to go into labor at any moment.Jamieoro said:Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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First one? All the luck to ya my friend.nolaegghead said:Eggcelsior said:
I'm freaking out. SWMBO is due to go into labor at any moment.Jamieoro said:Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!
Numero Dos. 2nd girl, I'm screwed. -
Ooh how exciting! Best wishes for an easy delivery!Eggcelsior said:
I'm freaking out. SWMBO is due to go into labor at any moment.Jamieoro said:Thanks@eggcelsior. Appreciate the nice gesture (in thought). My 6 month old is up anyway, so I'll probably be up for awhile!
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$375K ave per kid over the span of growing up...woooohooooo!
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@Jamieoro: definitely trust the grid temp. My most frequent Egg cook has been pork butt; I've always trusted the Maverick's grid temp, and I've never had a bad pork butt cook (knock on wood).[Northern] Virginia is for [meat] lovers.
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I am sure saying this will doom me to failure next time, but I think the Pork Butt is the one cook that is impossible to get wrong... These have been turning out perfect every time for me....I have nothing but my dome temp (calibrated) and I have done them both low and slow (15-18 hours) as well as turbo.... Always turns out. I say just do it... there can't be so many ways of doing it and only one right way...-------------------------------------------------------------------------Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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I always go with grate temp. For all the reasons already stated.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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By shade of the PS, I assume you mean directly over it (so the PS is between the probe and the fire) and not over an open area, yes?It's an obsession, but it's pleasin'
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That's how I interpreted it!Dragonwmatches said:By shade of the PS, I assume you mean directly over it (so the PS is between the probe and the fire) and not over an open area, yes?
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I've had as much as a 105 degree difference today between dome and grate, allowing an hour or two for the meat to warm enough to not affect the grate probe. Right now it's more like 55-60 degree difference. Much more than I expected.It's an obsession, but it's pleasin'
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Dragonwmatches said:By shade of the PS, I assume you mean directly over it (so the PS is between the probe and the fire) and not over an open area, yes?
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