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

First use right now...I dunno about this thermometer

Unknown
Unknown
edited November -1 in EggHead Forum
It never was below 150 from the time I put it on yesterday. I just figured that was as low as it would go, but then would work itself out when lit. I've only had it lit for about 10 minutes, and its pegged as high as it will go, about 800 degrees. I just don't see how thats possible. Just a worried newbie, or is there a good chance the thermometer won't be much use to me for this go?
· Share on FacebookShare on Twitter

Comments

  • RRP
    RRP Posts: 26,023
    RG,
    did you do the calibration? That's about the only thing in the manual that was worth saving!
    · Share on FacebookShare on Twitter
  • The Naked Whiz
    The Naked Whiz Posts: 7,777
    RG,
    Stick your thermometer in boiling water and then adjust it (there is a nut on the back that you hold with a wrench while you twist the dial gently) to 212. Unless you live in Denver, and then you twist it to the boiling point of water at 5000 feet. [p]TNW
    The Naked Whiz
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    RRP,[p]Nope. Too late now, I'm gonna wing it I guess. I've got a meat thermometer...can't screw things up too badly. (I hope)[p][p]

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Well, I can't complain about the end result. Ended up with some very good ribeyes. Would have loved to have followed the recipe better...maybe next time. My temp was too cool on the searing, and who knows what it was while cooking. I can tell its going to take a bit of practice though. Even though the temp was wrong, I had a hard time having it maintain the same one. Had some luck for awhile holding it at 500 (according to my thermo..probably actually more like 375 or so). The daisy wheel was off and the bottom open about 1 1/2 inches, but when I opened for a flip I never got it back to that temp. [p]Practice makes perfect though, and I should get plenty of that. :)
    · Share on FacebookShare on Twitter
  • Tim M
    Tim M Posts: 2,410
    RG,[p]For high temp steak searing you will want to open the bottom vent a bit more. If you have a slide daisy top and a large Egg - opening the slide daisy wide open and the bottom vent wide open, you will get about a max temp of 600-650 deg and that should be all you need for a good steak. Removing the chimney top and with the vent open you can easily go past 1000 deg and that is just too much, so leave the chimney top on or watch it so it doesn't go too high too fast if you are running with no top. I ignored mine once and found it around 1400-1500 in no time.[p]Tim
    · Share on FacebookShare on Twitter

Categories