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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

temp gauge

mdeversmdevers Posts: 20
edited November -1 in EggHead Forum
I have heard of a temp guage that will beep u (or something) when thenmeat temp is right. That's good if only not to have to open egg to read temp of meat. what would be really nice would be a combo temp gauge to notify u of the meat temp and the dome temp. I haven't learned to control it too well and practically stand next to it for 30 min or more verifying temp it working right. any inventers out there?


  • NooBBQNooBBQ Posts: 134
    Maverick ET-73 available just about everywhere
  • Grandpas GrubGrandpas Grub Posts: 14,226
    First of all - calibrate your egg thermometer.

    The Maverick ET-73 is a great dual read/alarm thermometer. It is also called the Redi-Check and costs about $40 on line.

    You can't get the probes much over 450° without damaging them.

    Use your lower vent to control the course temperature and the top vent (DFMT) to fine tune the desired egg temperature.

    You will get the hang of temperature regulation pretty quickly.

    On my large, from 220° to about 270° I open the lower vent 1/16" to 1/8" (screen closed), top vent slider closed petals open about 1/3.

    275° - 350° bottom vent open 1/8" to 3/8" open, top vent slider mostly closed and petals up to full open.

    450° bottom vent about 1/2" open, top slider 1/4 open petals mostly open.

    At some point in time we all seem to make managing the temperature a lot harder than it really is.

    One tip... Always begin to close the vents down BEFORE you reach your stable cook temperature. If you don't you will chase the temperature and vent settings all the way through the entire cook.

    Now when you end up chasing the temperatures throughout your cook remember the advice.

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