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Meat Thermometer

Mark0525
Mark0525 Posts: 1,235
edited November -0001 in EggHead Forum
I have 2 meat thermometers and they both read HHH on the display. I've changed the batteries but it's still on.

I'm in the process of doing my first spatchcock chicken and so far it's been another nightmare. It's been on for 1hr and 15 minutes and it's still registering on meat thermometer 140 its the kind you that you just stick in and the gauge moves up.

I'm about ready to sell my Lg egg. Anyone want to buy it????
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Comments

  • Hoss
    Hoss Posts: 14,600
    RELAX! It's not the Egg.You need a really good,top quality DIGITAL instant read thermometer.
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  • WessB
    WessB Posts: 6,937
    Try moving the "you just stick in and the gauge moves up" thermometer to another part of the bird and see what you reading...certainly don't condem the egg for freaky thermometers..many old timers cook without even using thermometers..
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  • Mark0525
    Mark0525 Posts: 1,235
    No it's just it's very frustrating. I had another tough time trying to get the egg lit. I took all the lump out because I had problems the other day lighting the lump and getting it to burn. It seems like the holes get plugged and I have to constantly put a coat hanger in the holes to get the fire going. Maybe bad lump?
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  • Mark0525
    Mark0525 Posts: 1,235
    WessB wrote:
    Try moving the "you just stick in and the gauge moves up" thermometer to another part of the bird and see what you reading...certainly don't condem the egg for freaky thermometers..many old timers cook without even using thermometers..
    Lower breast 165
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  • Shiff
    Shiff Posts: 1,835
    There should be no need to remove the lump. Buy or make a wiggle rod and insert it through the lower vent. Then use it to clean out the holes in the fire grate.

    I start my fire with 91% alcohol (Wal-mart pharmacy department). i squirt a little bit in 4 or 5 places and light with a match or lighter. Fire starts quickly and the alcohol burns clean and hot. I have a ready fire in 10-15 minutes.
    Large BGE
    Barry, Lancaster, PA
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  • CBBQ
    CBBQ Posts: 610
    There's always growing pains when trying something new. And the worst thing is finding out something isn't working DURING a cook. But being ready before you start is the key.
    You didn't state what lump you are using or how you start it but there are many lumps and ways to start it out there. Your vent settings can also play a part in it.
    The other thing is your thermometer. The first thing I'd do is put it under hot water to see if it registers.
    You also didn't say what temp you were cooking at. Sometimes people try to cook too low or don't take into account that grid temp is lower than dome temp. And make sure your temp guage on the egg is calibrated.
    Give us the info and we can help. I make a living, in part, using the egg. So it's not that.
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  • mollyshark
    mollyshark Posts: 1,519
    If you are ending up with 165 breast and 140 thigh, ice down the breasts before you put it on. Works with turkey, works with chicken. And don't use those stupid thermometers. Send me an e about a thermapen. Sheesh.

    mShark
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