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We hope you all had a big green St. Patrick’s Day! While you’re waiting for it to be Easter time, try some of the new recipes we’ve recently added to our website. One of our favorite dishes is the Easy Jambalaya with Beef, and our favorite sweet & savory treat is the Sweet Cream Crostini.

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  • Re: Dome/Grill temp differential.

    I had absolutely no idea that the difference in temps between dome and grill could be that great........but it makes sense that there would be a difference......just didn't think that much.

    Since I can't calibrate the BGE thermo, I guess I just have to interpolate the difference in the two reads to make the 732 read meaningful.

    I have read where some have tried removing the BGE termo temp probe and inserting the maverick probe in its place, but I have never heard whether or not it works acceptably. Sure hope somebody is reading this string who has given it a try.

  • Dome/Grill temp differential.

    Since acquiring my first BGE Large right after Christmas, I have used my Egg many, many times. I have managed to ace everything that I have attempted.....from brisket to butts to pork loin to lamb legs to chicken, etc. About 4 weeks back, I bought a Maverick ET 732 and have been using it every weekend, to allow for shut eye during my all night low & slows.

    I have noticed a consistant and sizable temp differential between the dome BGE thermometer and the much as 60 degrees, until I recalibrated the BGE thermo yesterday. I found it was off by 30 degrees, although I calibrated it upon receipt of the grill. That reduced the differential a good bit.

    Current reading on the grill BGE is at 250*, while the 732 is reading a consistent 214* for the last 45 mins. The 732 heat probe is clipped to the grill away from the pan and food (3 slabs baby backs) with the cable shielded by the plate setter from a traditional "hot spot" (between plate setter legs).

    Here's my question. Is it posible that there is that much differential between the dome temp (BGE thermo reading) and the grill level temp (732)? While I have been able to narrow the gap between the two, I cannot account for the remaining difference. There is consistent disparity in readings over many cooks, and many different target temps, with many different foods. I cannot account for the difference other than stratification in temps within the egg or a deffective BGE thermometer, or a defective 732 probe or unit.

    Help!! If I can't get an answer on this site, I will accept that one doesn't exist. Thanks in advance.