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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BGE with gravy pan wont get hot?
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Charter Member
- Dec 2014
- 7396
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
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.
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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.
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Charter Member
- Dec 2014
- 7396
- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
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.
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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!
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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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