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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

temp/thermometer issue

Options
kook
kook Posts: 14
in EggHead Forum
I have a fairly new thermometer (dome mount). I calibrated it yesterday and it was fine. Started my lump, cooking indirect. Here's the issue...I've had my egg for 10 years so not a newbie. My temps were at 400 for 5-6 hours, even though A) I shut vents for  a 1/2 hour and B) cooked the rest of the time with the bottom vent open MAYBE 1/8" and daisy wheel maybe 10% open. Ribs cooked like they would have at 225.
likely an issue with thermometer? Even though it calibrated OK in boiling water? Even after 5 hours temp only dropped maybe 20 degrees. I'm stumped
· Share on FacebookShare on Twitter

Comments

Categories