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Temp Gage Broken?

I finished cooking some pork belly and country ribs yesterday on the XL egg and decided to open everything up and burn off several years of build up in the egg. I guess you would call it a clean burn.
There was big time black smoke coming out of the dome for quite awhile and the temp gage looked like it pegged out.
I checked it this morning and the inside and plate setter look clean and a bit white in some areas but the temp gage is sitting way below where it normally sits when the egg is cold.
I guess I need to remove it and check with boiling water but am not sure what to do if it's screwed.
Can it be re-calibrated or is it trash if way off the 212 mark?
Also, if I have to get a new one, is there a recommended replacement other the the BGE gage?
Thanks for any help.


  • LegumeLegume Posts: 8,212
    Nut on the back of it for calibration, that’s probably all it needs.  Most pull the therm out when doing a clean burnout this reason.  If it doesn’t recalibrate well, you can get replacements from several places.  I would recommend recalibration with boiling water and then check it maybe at 100 degrees if you have a good instant read digital thermometer to calibrate against.  Two temps is better than just one.
    Austin, TX
  • JohnH12JohnH12 Posts: 190
    Thanks. I just did that. It was about 40 degrees low but adjusted to 100*C /212*F exactly.
    Also checked against the other thermometer as the water cooled. Should be OK.
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