Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Thermometer is smoked!

bdavidsonbdavidson Posts: 411
edited 5:13AM in EggHead Forum
I've had the same thermometer in my Large BGE for the last 11 years, and I believe it may have finally given up the ghost. The needle is pegged at 750 (did some filets the other night!) and it wont budge. Now I've got two briskets smoking away with no way to monitor the dome temp.

Any sEGGestions?


  • jagweedjagweed Posts: 188
    use the force, luke.

    if you have been using it for 11 years, you should be fairly comfortable with where vents need to be, no?

    anyway, jam your thermapen into the dome (thru the thermometer hole) every couple hours just to make sure.
  • Do you have an external probe thermometer? If you do, you can remove the existing thermometer and insert the meat probe in the thermometer hole to monitor the temp. If you are only cooking brisket and the dome temp will be relatively low, you could just run and buy a simple oven or meat thermometer from a grocery store and insert it in the thermometer hole.
  • DarnocDarnoc Posts: 2,661
    Do you mean to say that you do not have a couple of polders around the house.If not now is the time to get yourself some back up.
  • In the short term, as others said, either use your Thermapen to check every once in a while, or use the probe from a Maverick or something similar. You could try going to your local kitchen store and see if they have a cheap thermometer with a .15" stem, and stick that in to measure the dome temp. With a brisket, you're not going to get too high, so you should be able to find something that can handle the temp range.

    To replace your dome thermometer, I went with Tel-Tru, and I've been happy with it so far. The thermometer in my small never worked right since I got it (used), and I was an idiot and left the thermometer on my large while loading it into my truck, and sure enough, I hit the side of the liftgate and bent it. I picked up two Tel-Tru's for about $20 each, and they're working great for me. Available at

    Good luck,

  • I've been using the force. Seems to be about the right temp, but I'm hoping that the Egg forgives any subtle variations.
  • ha...yes. I'm Polder ready.
  • Thanks. I may go the Tel-Tru route.
  • Best decision I ever made with going with Tel-tru. Now I'm sure about what the temp actually is. :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.