New Dome Thermo

OziEgg

Anyone know where I can get a new dome thermometer with a new bracket?

Anywhere but direct from BGE.

They are hopeless.

U_tarded

Google tel tru should be able to get you what you need

nolaegghead

http://www.amazon.com/Big-Green-Egg-Temperature-TPT/dp/B003EDL5S6/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1359042371&sr=1-2&keywords=tel-tru

You don't need the bracket - it won't fall out when you open the lid.

Mickey

nolaegghead said:

http://www.amazon.com/Big-Green-Egg-Temperature-TPT/dp/B003EDL5S6/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1359042371&sr=1-2&keywords=tel-tru

You don't need the bracket - it won't fall out when you open the lid.

As he said you don't  need the bracket. In fact you should toss the bracket away.

Skiddymarker

Mickey said:

nolaegghead said:

http://www.amazon.com/Big-Green-Egg-Temperature-TPT/dp/B003EDL5S6/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1359042371&sr=1-2&keywords=tel-tru

You don't need the bracket - it won't fall out when you open the lid.

As he said you don't  need the bracket. In fact you should toss the bracket away.

Understand that the dome thermo will stay in without the bracket, what do you see as the reason to toss it? Other than holding the thermo in a set position, I've never seen a reason for the bracket, but I've also not seen a reason to not use it. (Maybe headroom in the dome?)

BOWHUNR

OziEgg said:

Anyone know where I can get a new dome thermometer with a new bracket? Anywhere but direct from BGE. They are hopeless.

Here you go.  I have bought all of my replacements direct from Tel-Tru.

http://www.teltru.com/s-136-big-green-egg-primo-grill-dome-kamado-replacement-thermometer.aspx

Mike

Eggbeater

My LBGE thermometer says tel tru on it...is there a better one to have?

nolaegghead

I was just too lazy to put it back on after the last time I calibrated it.  One advantage of not having the bracket is, if you have a turkey or some high-in-the-dome piece of meat, the probe side of the thermometer will be pushed out when you close the lid versus stabbing the meat (and if you didn't realize that were the case, you're temp readings wouldn't be as accurate.  Also, it's easier to rotate so your set-point is at 12 O'Clock.

Skiddymarker

Eggbeater said:

My LBGE thermometer says tel tru on it...is there a better one to have?

That's the newer BGE one, it used to be the preferred choice over the original BGE thermo, now they are one in the same. 

Eggbeater

Skiddymarker said:

Eggbeater said:

My LBGE thermometer says tel tru on it...is there a better one to have?

That's the newer BGE one, it used to be the preferred choice over the original BGE thermo, now they are one in the same. 

Gotcha. Thanks!

OziEgg

nolaegghead said:

I was just too lazy to put it back on after the last time I calibrated it.  One advantage of not having the bracket is, if you have a turkey or some high-in-the-dome piece of meat, the probe side of the thermometer will be pushed out when you close the lid versus stabbing the meat (and if you didn't realize that were the case, you're temp readings wouldn't be as accurate.  Also, it's easier to rotate so your set-point is at 12 O'Clock.

That's interesting for me because I thought I needed a bracket for that exact reason - so the thermometer can be held well off the dome to avoid sticking when I use the top level of the Extender. That's what Tom recommends:

http://www.ceramicgrillstore.com/thermometers-etc.html 

 

Mighty_Quinn

For that, you can drill a hole in wine cork and use for a spacer. A potato would work too...

Deckhand

Another advantage to leaving the bracket (clip) off... You can simply pull out the thermometer when doing a cleaning burn.  They don't like going over 1000°  (Ask me how I know.)

OziEgg

 

Deckhand said:

Another advantage to leaving the bracket (clip) off... You can simply pull out the thermometer when doing a cleaning burn.  They don't like going over 1000°  (Ask me how I know.)

 

I have asked elsewhere how you do that cleaning burn and don't think I got a response.

 

How do you do it and how often should you do it?

nolaegghead

OziEgg said:

 

Deckhand said:

Another advantage to leaving the bracket (clip) off... You can simply pull out the thermometer when doing a cleaning burn.  They don't like going over 1000°  (Ask me how I know.)

 

I have asked elsewhere how you do that cleaning burn and don't think I got a response.

 

How do you do it and how often should you do it?

Like a farmer rotating his crops, I mix in hot cooks like pizza to burn off any fat that collects.  I never do a super high temp cleanout burn.  Most fat burns or evaporates below 500F, so if you do have a problem with build up, you can burn out your lump after a cook around 550-600.  Some people pull the thermometer and blast it wide open - 700-1100F.  This makes the inside of the egg turn white and clean.  It's not good for your gasket, and if you have a table, it's not good for any finish near the egg, and in my opinion, doesn't make any subsequent cooks any better than burning it clean at 550-600.

OziEgg

Thanks for that.

I think I have to use more lump

There is no way I can get up to those temps when I have finished a cook with what is left.