Another Tip For New Egg\'rs and WannaBe\'s

Grandpas Grub · June 2009

Please, Calibrate your dome thermometer, if you don't know how, ask.

There are many ways to reach any given temperature and any method is fine. I use the lower vent for course temperature control and the DFMT to fine tune the final temperature.

Hopefully the following will give new users a head start in learning to control and stabilize their egg.

The following are settings on my Large. My medium, small and mini settings will vary a little.

A stable clean burn can be seen by looking at the dome pictures below. You want a clear or light blue smoke coming out of the egg.

250°

300°

370°

390°

I need to open the lower vent to go higher. 450°

GG

Hoss · June 2009

Thanks,GG.You ARE the Go To Man!

We appreciate you taking your time to help us!

maXim · June 2009

Thanks GG,

Much appreciated, the mothership should have you do the user manual :laugh:

DrZaius · June 2009

Fantastic Post...

Thanks

Ripnem · June 2009

Are you a WannaBe? Cause your not a NewBe still are ya? :laugh: GGs really got his shiat together. I still think the site should have some "quick click" buttons for guys like you...I mean NewBes. The same questions and concerns get kinda crazy sometimes. Like 3 of the same per page...

Hoss · June 2009

Hoss · June 2009

We've all been there and done that,heck I still feel dumb when I get to listenin to The Masters on here!And I DO appreciate their input!

Thanks for ya'lls patience with me!

thegrillster · June 2009

How do you calibrate the thermometer?

Ripnem · June 2009

The mothership could do a lot for those that are selling and preaching Eggism. I have sold at least 6 Eggs in 6 months. Not to mention the CNN stuff or the 30 others that are on the fence. Priceless marketing deserves something. I don't care what the heck your talking about. Every referring customer of mine gets a great gift card.

Just my .02, and that don't cost nothin.

Ripnem · June 2009

Shoot Hoss...We all learn shtuff in this place. Well, most do and those that don't are in denial. When you think you know it all, your screwed.

Hoss · June 2009

U got THAT RITE!!!

Jeffersonian · June 2009

You can't really "calibrate" the thermometer, you can just zero it at a known temperature. The easiest way to get a known temperature is to use boiling water, dunking the probe end of the thermo in it and turning the nut on the back to read ~212 degF. It will then be fairly reliable at that temp, but it may drift at temps that are higher or lower.

Panhandle Smoker · June 2009

As per GG's instructions

Remove the clip under the dome and pull the thermometer.

Water boils at 212°, take off 0.5° for every 500' in elevation for where you are cooking at.

Get a pot of boiling water, watch out for the steam, put the tip of the thermometer in the boiling water. Use a 7/16" wrench on the nut on the back of the thermometer to adjust until thermometer reads correct temp.

Hoss · June 2009

You got mail!

BigGreenDawg · June 2009

Is that 500' above sea level? I am planning on doing mine tomorrow when I get home.

Panhandle Smoker · June 2009

subtract .5* for every 500' or just use the boiling point calculator on the cookbook tab on this page.

Ripnem · June 2009

Shoot...fell asleep in the chair again :laugh:

I have had some talks with my dealer and I now send everyone to him. He takes care of me

I see a sweet deal on a mini in my future.

Hopen FREE :huh:

Woodbutcher · June 2009

You're making thing too easy for them. :laugh: Good job by the way. I used to fiddle with the vents and had no idea where the temp would go. I think patience is the real key.

BigGreenDawg · June 2009

Grandpa this is great info, I have been opening my bottom vent way too much when shooting for 300-350* causing flame ups (I just realized). Just put the new dome thermo on after calibrating. Both my old one and the new one were right at 200* instead of 212*.

AlvinSr · July 2009

Thanks to Gramps...Got my BGE for fathers day, temp control has been my biggest problem.
This will help,getting ready to put a whole chicken on.
:ohmy:

koffeetalk · July 2009

Based on this, the temp control up to 400 degrees is done entirely with the metal top? I've been trying to adjust both the draft door and the metal top for various temperature levels. For example, my 400 degree setting generally has the draft door open a little more than an inch and the metal top closed with the holes fully opened.

By keeping the draft door open just this small amount, are you trying to eliminate any flare-ups? It seems odd to achieve 400 degrees with the draft door nearly shut and the metal top completely removed.

Thanks for the help.

koffeetalk · July 2009

Also, any advice on the right amount of charcoal for different cook temperatures? I've been filling the firebox for all temperatures and cooking times and varying the temp with the draft door and metal top.

Thanks.

Serial Griller · August 2009

Thanks GG
I can appreciate your high altitude inputs.
SG @ 6625 FT

Another Tip For New Egg\'rs and WannaBe\'s

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