Everything went wrong but how and why/Firebox cracked etc

Unknown

First, the firebox cracked. Secondly my brand new therometer now shows 80 degrees and is much colder than that here. Thirdly, my 4.5 pound prime rib was not done even after about an hour and 15 on the egg with the temp never getting much below 500. I just do not know what all went wrong or why. I used Big Green Egg charcaol for the first time and filled the firebox about full and once it was hot put the dome down and then came in got the meat and when I went back the brand new first time used and calibrated thermometer had amost come full circle back to zero. I cooked the prime rib in a v-rack over a tin drip plate. Please some help. I am now getting so frustrated with the egg and wonder what to do and how to do a better job. What about the firebox -can I get a new one? The therometer what happened and what to do? And why did the prime rib not cook as it should have? Just a mess from all this not to mention all the accessories I got for Christmas may now have to wait to be used. Any and all help appreciated!

Car Wash Mike

Hall,[p]Based on what I read, did you close vents at all? If not, I'd say the extreme high heat helped crack the box. It should be under warranty.[p]I use a placesetter for indirect, drip pan alone is not indirect.[p]CWM

Unknown

Car Wash Mike, I did close all the vents and the firebox cracked before i got back out with the meat. I bought my egg second hand so no warranty sadly. I have enjoyed using it but just am at a loss as to what went on and what I need to do all the way around. Thanks.

tn slagamater

Hall, sorry to hear your first effort was a cause of anguish. Really, the Egg is easy to use and once you get used to it, it will turn out unbelievable meals. You can get a new firebox from your dealer or the main office, although all fireboxes crack and they work just as well cracked as uncracked. You do need to adjust your thermometer. Remove it, place the tip in boiling water and adjust the nut on the rear so that it is set on 212 degrees when the tip is inserted in the boiling water.Once you have your temperature guage set you should be cooking at a correct temperature. HTH

Unknown

Hall,[p]For sure the thermomenter is out of calibration because of the 900 to 1000 degrees.. that happens all the time. [p]Next time watch the temp as you close / open the vents. Be sure it is stable at your target before you walk away. And, it will change after you put the meat on the grill as well. Be sure it s going to stay before leaving the egg alone.[p]I don't know about the cracking.[p]Hope this helps.. hang in there.[p]Best,[p]CTB[p]

RRP

Hall, don't sweat the cracked fire box - practically everyone here is cooking with one. The only time to worry is when it cracks so bad that it finally falls apart. My first one cracked early on, but I din't have to replace it for three years. I know it may tick off some people to pay so much for the product only to have it stress crack like that, but "stuff happens".

Borders

Hall,
As for the prime rib not being done, if it was cold rather than room temp when it hit the grill, then it would take longer. Yesterday, my brother and I cooked nearly identical prime ribs. His was started at room temp, and mine was cold. Mine took an hour longer. Both were great.[p]The key is to have a good internal meat thermometer, and pull whatever you're cooking when its done and not when you expect it should be done.[p]Scott

Hammer

Hall,
One dau soon, you'll look back on this episode and laugh. However, right now it isn't fun. From the thread, you bought the BGE second hand, and I believe that you are correct that it is not under warranty. Not a big problem, see your local dealer or call BGE in Atlanta and have them ship you one. Secondly, if you're cooking with the BGE thermometer, toss it, and buy a TEL-TRU. The original thermometer has to be re-calibrated too often for my desires.
Invest in a Therma Pen instant thermometer. You want be sorry. The good folks in the Green Room here will help you.
Hammer

drbbq

Hall,[p]I think your expectation for it to be done that quick was wrong. Like the others have said, the internal temp is the only way to tell when something like a rib roast is done properly.

ranger ray

Hall,
don't get discouraged.... there's a learning curve with these things... it won't take you long to get the hang of it...start with less expensive foods(chickens). this way you won't get freaked if you lose a two dollar chicken vs an expensive cut of meat.... read these posts.... these guys are a wealth of information....try the smoked almonds ala boccie.... then try chuckls version.... you'll be hooked! i cooked three chickens the other day for a class(law enforcement) that i held here at my home....the guys were all in agreement that they were the best chickens they ever tasted...baked potatos in the woodstove for the veg. don't give up! don't worry about the firebox either...if there's a local egg store... talk to them...you'll probably get a free replacement anyway... ray