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Meat proximity to dome- how close is too close?

Pretty new Large owner here.  I will be doing “double smoked ham” on Thanksgiving.  I’d like to cook it on top of the Woo expander to leave room for a side dish below on the main grate.  I “test fit” the ham (10 lbs, set widest part/face down) for height, and the dome just barely closes without touching the ham.  Is there such a thing as your meat being too close to the ceramic dome?  If so, how close is too close?
Appreciate any feedback from you more experienced cooks, and happy Thanksgiving to you all. 


  • lousubcap
    lousubcap Posts: 32,385
    Welcome aboard and enjoy the journey.  Above all, have fun. 
    Some comments-I have never seen a "too close" discussion as long as everything fits with some clearance.  You need to ensure there is clearance for adequate air-flow and make sure your dome thermo is not impaling the ham. 
    The higher in the dome the hotter the temperature, thus foil protecting the top of the ham for a portion of the cook will help mitigate that issue. If really "too close" you could cut off a section of the base of the ham and save for another cook.
    There are several threads addressing ham cooks.  Give the search feature a look if you want.
    Hopefully others will be along.
    Enjoy the cook and Happy Thanksgiving. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • RRP
    RRP Posts: 25,897
    You should be fine - BUT the issue is about not impaling the ham with the dome thermometer. The solution is easy as many of us have done. That is to remove that clip inside your dome which holds the thermometer so rigidly and pitch it in the trash! You don't need the clip since gravity will keep it in. Then before you close your dome you can pull it out, close the dome and re-insert the thermometer.
    Re-gasketing America one yard at a time.
  • fishlessman
    fishlessman Posts: 32,767
    do what rrp said and to add to that.  stabilize the egg temps well before adding the ham, if the dome therm is too close to the cold ham it gives off false readings....trust the stabilized temps and dont go chasing the false readings by opening vents etc
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Langner91
    Langner91 Posts: 2,120
    I know I am too close to the dome when my meat sticks out the rEGGulator.

    Clinton, Iowa
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,107
    My ham today stuck up into the chimney. Edges got a touch crispy, but overall no issues.
    They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
  • lousubcap
    lousubcap Posts: 32,385
    @Cstorm nicely done right there and thanks for closing the loop.  Most times the outcome based on a question is not provided here. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.