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Temp control

Hi everyone.. I've had my large egg for over a year now but lately I can't seem to get the temp to settle at anything below 300*. I used to be able to hold 225-250 with no issues. The only change has been a new top vent. I got the smokeware vent. It's installed and seated properly. Right now it's at 315* with the lower open about 1/8 and the top basically closed.

where am I going wrong? dumb question, but will direct sunlight alter the temps at all?

Comments

  • stlcharcoalstlcharcoal Posts: 4,416
    Only thing that can result in higher temps is the oxygen.....it's getting it somewhere.  Check your base for cracks and the gasket for leaks.
  • BattlebornBattleborn Posts: 2,299
    You have air getting in somewhere. Check the main gasket. I can’t help with stoneware cap, I’ve had the daisy wheel since I got it. Direct sunlight and ambient temperatures don’t really affect it. Mine sits in direct Las Vegas sunlight and my vent settings are consistent. 
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • DondgcDondgc Posts: 692
    since the only thing that changed is the top vent - why not eliminate that variable and put the old vent on for a cook? 
    New Orleans LA
  • lkapigianlkapigian Posts: 8,204
    All of the above , but check your calibration first 
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • MLBguru8MLBguru8 Posts: 3
    Dondgc said:
    since the only thing that changed is the top vent - why not eliminate that variable and put the old vent on for a cook? 
    Doing that with this cook currently. No change. 

    I’ve completely closed the bottom vent to see if the temp hold. I assume if that happens then air is getting in somewhere else. 
  • AcnAcn Posts: 3,742
    Agree with all above but will also ask when was the last time you checked your thermometer.  You could also be getting an incorrect reading.

    LBGE

    Pikesville, MD

  • MLBguru8MLBguru8 Posts: 3
    Acn said:
    Agree with all above but will also ask when was the last time you checked your thermometer.  You could also be getting an incorrect reading.
    Checked it last cook and adjusted, so that’s good. Also use a thermapro digital both on the grate and in the meat. 
  • DondgcDondgc Posts: 692
    @lkapigian has a great point about checking the thermometer. You can pull it out and do that while you’re cooking. 
    New Orleans LA
  • fishlessmanfishlessman Posts: 28,111
    check the silicone seal around the lower vent but if you want a lower temp set the lower vent under 1/16 and see if that works, mine is even less than that for 225 dome temps
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • lousubcaplousubcap Posts: 24,404
    Unrelated but welcome aboard and enjoy the journey.  Above all, have fun.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Mark_B_GoodMark_B_Good Posts: 844
    It's all been said above, but if you need it for additional moral support, air is getting in somewhere, find out how, and you will have solved this problem.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • stlcharcoalstlcharcoal Posts: 4,416
    It's not the cap.....it's getting O2.  Leaky seal or a crack in the base
  • YukonRonYukonRon Posts: 16,553
    Check your base for cracks. That is too 3 for temp control. I struggled with mine for a month before checking it out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • dstearndstearn Posts: 1,583
    Is there any smoke leading out between the dome and base? Could be the gasket or an alignment issue or both.
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