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New dome themometer

DawgtiredDawgtired Posts: 216
edited 1:59AM in EggHead Forum
Hi Guys,
I find myself needing a new dome thermometer for mt large egg. The BGE one I have is stuck at 300. It'll go up but that's as low as it will register. Are they all about the same or have y'all found a better alternative?
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Comments

  • I just got a new Tel Tru and I love it. The stem is a little longer but hasnt been a problem for me.

    http://www.teltru.com/s-136-big-green-egg-grill-dome-kamado-replacement-thermometer.aspx
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  • Which one did you get, the 150-750 or 200- 1000?
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  • I'd go with the 150-750, though I have both. You can fix the length problem with some sort of spacer between the dome and dial.
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  • I'm thinking I should get an extra dome thermometer just in case. The Tel-tru was the one that kept showing up in most searches. I think the 150-750 is the more practical of the 2 (for me anyway)
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  • Did you try moving the nut on the back of the thermometer? Maybe somehow it got tightened to where it thinks "300" is room temperature :whistle:
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  • Yes I recalibrated it w/ boiling water but it's stuck. Now it's stuck in the egg. I can't even get it out with pliers. Any suggestions? I've got ribs on but am using the Guru clipped to the grid.
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  • EggsakleyEggsakley Posts: 1,014
    Go with the 150-750 range. Even the 1000 degree one is only supposed to be exposed to that temp for short periods of time, and what are you gonna cook at 1000 degrees anyway? Maybe a Za if you have super hydrated dough. 750 for me and I love it, plus it has a larger dial face than the BGE version, making it easier to see from inside in the winter time. You will love it. :)
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  • RRPRRP Posts: 15,832
    whatever...but I prefer the 200 to 1,000°. Reason? since Tel-Tru advises not maxing out too often for fear of damage I regularly sear at 700 to 770 so I'd be blowing that lesser thermometer out of whack in no time!
    Ron
    Dunlap, IL
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  • thechief96thechief96 Posts: 1,908
    I'll be getting those soon.
    Dave San Jose, CA The Duke of Loney
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