Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.


gte1gte1 Posts: 376
edited August 2011 in Forum List
I decided to calibrate my thermometer. I have been going along nicely learning to cook on the egg. I did some ribs last night temp was hovering around 260 the whole time. After close to 3 hours they were way behind where they should have been. Before calibration I was cooking at higher temps, but not sure of the actual amount. I had to crank up over 300 to finish the ribs.

2 questions, how much lower is the grill temp in an indirect setup than the dome temp, and did I screw up the calibration?


  • EdemitchEdemitch Posts: 196
    How did you calibrate it?
  • gte1gte1 Posts: 376
    Boiling water
  • EdemitchEdemitch Posts: 196
    I usually do my ribs at 250 dome and use the 3-1-1 method with no problems. At 260 and 3 hours I would expect to see the meat starting to pull back from the tips at least a little bit. That's when I usually will foil for an hour before putting them back on for 30-60 min to firm them back up and sauce if desired.
Sign In or Register to comment.
Click here for Forum Use Guidelines.