I notice this every year...placing a full pan of the turkey gravy below my bird makes it hard for the BGE to stay at or above 300 degrees? Anyone else experience this? I am running it at 275 now and planning to pull gravy off at the 1-hour point and just place a drip pan underneath.
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I’m doing the exact same cook right now. I am using an Auber temp controller that is holding a very solid 325 with no problem. -
Maybe starting with warm gravy will help. Are you heat soaking the egg before putting the bird and gravy on? I have found cooks go better when I fully heat soak the egg before putting the food on. Also, 325 or 350 might be a better temp to cook the turkey.Comment
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This has happened in the past. I did pre-heat the egg and the gravy. I had a thermometer next to the turkey and was checking the dome. I found I could hold over 300 but it took opening the vents more than usual which I assume is due the cooling action of the boiling gravy. The Turkey came out great. The drippings burned and hardened into the pan because I let them get dried out. Next year I'm going to use a smaller, deeper drip pan maybe or pull it off at 90 minutes.Comment
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Try the pizza trick on the gravy pan. Put a spacer between the gravy (maybe a smaller round grill) and the plate setter and find the thickest bottom plan you find.Comment
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You read my mind...tonight I ran the same set-up with bone-in breast and some wings. I put a small toaster over grate under a doubled up Weber drip pan. All is good. BGE is at 320 betweent the grates and and the drip pan is happily NOT boiling like crazy. Great idea! -
Good fix. I always (try to remember to) add water as needed to the gravy pan as needed during cook also. Key word "remember"...
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