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Temperature control on a large BGE...
Comments
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Probably should reload to go nuclear. Just stir old and add new is what I do. Don't fret the actual setting you'll get it with practice. The biggest thing to me is set it and don't chase small variation.
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Another thing to note is how you are storing your lump. If your lump isn't in a sealed container it will collect moisture, if this happens you will never get to a high temp. Buy your self some charcoal containers and that should remedy your problem, another thing you should look into is upgrading your factory fire grate with a High Que grate, the restricted air flow on the factory grate will also hold you back from reaching high temps.
+1 on @theyolksonyou Ive learned to not chase the perfect temp either,...small variations don't make a huge difference and will just drive you crazy checking it all the time.
I personally own a BBQ Guru DigiX2 and this thing is a life saver! Especially for the low/slow cooks.
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I forgot to bring this point up, I have a Maverick remote TE-7(I think that the model number). After the first cook with the spatchcocked birds I melted both temp elements. I had the probe in the bird and I was cooking indirect low(low may have been problem) and all of a sudden the temp started reading higher and higher til HHH and now they are fried. I was using the oval stone for my AR and had the elements coming out the side and maybe theheat got to them where there was no stone. How does everyone keep their probe leads from melting away to HHH land.Travis
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Make sure they are over the stone and wrap in foil for extra protection. The open flame will gettcha
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I have never ran into that problem, as long as the probes are rated for high temps you shouldnt either. My DigiX2 probe is rated for about 425F (don't quote me on that), and I also have a High Temp Thermoworks TW8060 Two-Channel Thermocouple that can withstand all the way to 2100F...lol...like Ill ever go that high.
and I don't wrap in foil
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@tz666 ... what size is your egg? Folks say the medium eggs have some air flow problems ... they tend to change out the fire grate to correct that. It sounds like your egg is new and shouldn't have a build up of ash behind the fire bowl ... yes? If it's been used a lot, then do pull the fire ring and ffre bowl to check for a build up behind it. Make sure the fire bowl is aligned with the opening ... doesn't take too much to start screwing with the free flow of combustion air.
If the leads to your probes were plastic covered, they didn't stand a chance in the egg. I fried a set on the gasser ... didn't realize that not all probes are resistant to grilling temps.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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I have noticed the same thing a couple of times in the winter. Some times my LBGE will just not get hot at all no matter how much air I let it have. My Stoker will usually solve that problem though. Our humidity changes so much here and I was thinking my lump was taking on moisture. I store it in the bag in a room beside my enclosed deck. I never thought of keeping it in sealed container but since I already have shelves built in my lump room I guess that is the next step. Thanks!LBGE,Mini Max,Stoker Meadow Lake Sask.
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tz666 said:Large BGE
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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SaskNortherner said:I have noticed the same thing a couple of times in the winter. Some times my LBGE will just not get hot at all no matter how much air I let it have. My Stoker will usually solve that problem though. Our humidity changes so much here and I was thinking my lump was taking on moisture. I store it in the bag in a room beside my enclosed deck. I never thought of keeping it in sealed container but since I already have shelves built in my lump room I guess that is the next step. Thanks!
http://www.homedepot.com/p/Kingsford-Kaddy-Charcoal-Dispenser-03712/202369847
This is what I use, they work great. I picked up two of them, always have two stocked and ready to go. Keeps my lump completely dry. -
Thanks sruffee I looked at Home depot.ca and they don't have them. I have seen them at Lowes in Lake Havasu. Another good reason to head south for the winter.
LBGE,Mini Max,Stoker Meadow Lake Sask. -
I did some experimenting last night. I got her lit up good and set the temp on 400 which was about like i read above, pinkey width top and bottom. then when I set my AR rig in there with stone that had been sitting on the table outside in the 45 degree weather with a bunch of room temp meat it went to about 225. I had to more than double the openings to get it back to 400 in a timely manner. after all was cooked I took the AR out and opened her up and got my salt block over 500 and used it for the reverse sear on some pork loin that I had cut into steaks. The egg will get to 700+ quick when you open it up.Travis
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SaskNortherner you can also pick them up at WallyWorld and definitely on Amazon...Ive seen them there, and probably cheaper
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@tz666 note, that when you introduce a cold stone or cold meat into the egg the temp will naturally drop....substantially, be wary of opening up the vents to get the temp up faster because Ive done that in my early days of egging and several times when you think your helping your egg get to the right temp...you can easily over shoot it and it will be hard to control it...
if your vents are set correctly and stablilized before you introduce meat...the temp will go back to that desired temp naturally without any modification to your vents. just have to be patient
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i normally have a bit of patience but on a Tuesday at 7pm when Mrs Tz was waiting on dinner patience had left the building
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Been there, done that, but scruffee is correct. It all goes back to happy wife, happy life in a pinch though.tz666 said:i normally have a bit of patience but on a Tuesday at 7pm when Mrs Tz was waiting on dinner patience had left the building
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Heating up the salt block for searing
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