The dome thermometer tells you what your Big Green Egg is doing. The meat thermometer tells you when to eat. Those are two different jobs, and mixing them up is the most common mistake people make on the BGE.
This post covers both: the dome temperature ranges you need for different types of cooks, and the internal temperatures that tell you the meat is actually done. All in one place, easy to bookmark. If you’re looking for a broader grilling reference beyond the BGE, I also have a quick-reference cooking temperature guide worth bookmarking.
TL;DR: The dome temp is your cook setup. The internal temp is your doneness target. For low-and-slow, aim for 225-275°F (107-135°C) dome. For grilling, 400-600°F (205-315°C) dome. Always pull meat based on internal temp, not time. Rest the meat, because carryover does real work.
Dome Temperature vs. Grate Temperature: Read This First
The thermometer on your BGE sits about two-thirds of the way up the lid. It does not read the temperature at grate level where your food is.
The dome typically reads 25-50°F (14-28°C) hotter than the grate on shorter cooks. On long, low-and-slow cooks of four hours or more, the two temperatures tend to converge as the ceramic saturates with heat.
What this means practically: when you’re smoking a pork butt at 250°F dome, the meat is sitting in slightly cooler air. That’s fine, and it’s how the BGE is designed to be used. Just know the number on the dial is not the number at food level, especially early in the cook.
All temperature ranges in this guide reflect what you should set and read on the thermometer on the lid, which is standard BGE practice.
BGE Dome Temperature Ranges at a Glance
| Cook Type | Dome Temp (°F) | Dome Temp (°C) |
|---|---|---|
| Low and slow / smoking | 225-275°F | 107-135°C |
| Roasting / indirect | 325-375°F | 163-190°C |
| Baking | 350-400°F | 175-205°C |
| Grilling / direct heat | 400-500°F | 205-260°C |
| High-heat searing | 500-650°F | 260-345°C |
Internal Meat Temperatures: The Full Reference
Pull temperatures below are the internal temperatures to take the meat off the grill. Rest times are noted where they matter. Carryover cooking will continue to raise the internal temp after you pull, typically 5-10°F (3-5°C), which is worth accounting for.
Beef
| Cut | Pull Temp (°F) | Pull Temp (°C) | Rest |
|---|---|---|---|
| Steak, rare | 120-125°F | 49-52°C | 5 min |
| Steak, medium rare | 130-135°F | 54-57°C | 5 min |
| Steak, medium | 140-145°F | 60-63°C | 5 min |
| Steak, well done | 155°F+ | 68°C+ | 5 min |
| Burgers | 160°F | 71°C | 3-5 min |
| Brisket | 195-205°F | 91-96°C | 60 min |
A note on brisket: the number matters less than probe feel. When a thermometer slides in with no resistance, like pushing into warm butter, it’s done. Pull between 195-205°F and wrap it in a towel, put it in a cooler, and let it rest for about an hour. I’ve let it go longer and found the texture suffers. An hour hits the sweet spot where carryover finishes the job without drying it out.
Pork
| Cut | Pull Temp (°F) | Pull Temp (°C) | Rest |
|---|---|---|---|
| Pork chops | 145°F | 63°C | 5 min |
| Tenderloin | 145°F | 63°C | 5 min |
| Ribs (baby back / spare) | 195-203°F | 91-95°C | 15-30 min |
| Pork shoulder / butt | 195-205°F | 91-96°C | 60 min |
Ribs are done when the meat has pulled back from the bone, and you get a clean bend. Internal temp is a useful guide, but with ribs, the visual cues and probe feel are your best friends.
Pork shoulder is the same approach as brisket. Pull at 195-205°F, wrap it, and rest it in a cooler for an hour. The resting period does real work here. Don’t skip it and don’t overthink it.
Chicken
| Cut | Pull Temp (°F) | Pull Temp (°C) | Rest |
|---|---|---|---|
| Breast | 160°F | 71°C | 5-10 min |
| Thighs and drumsticks | 165-175°F | 74-79°C | 5 min |
| Whole bird | 165°F (thickest part of thigh) | 74°C | 15-20 min |
Chicken thighs are more forgiving than breasts and actually benefit from going a bit higher. The extra connective tissue breaks down better in the 170-175°F range, and the texture is better for it.
For a whole bird, always check the thigh, not the breast. The breast will be done before the thigh and is the easier number to hit. The thigh at 165°F is your actual target.
Turkey
| Cut | Pull Temp (°F) | Pull Temp (°C) | Rest |
|---|---|---|---|
| Breast | 160°F | 71°C | 20-30 min |
| Whole bird | 165°F (thigh) | 74°C | 30 min+ |
Same principle as chicken: measure the thigh, not the breast. Rest a whole turkey for at least 30 minutes before carving. The rest period matters a lot for larger birds.
Ham
| Type | Pull Temp (°F) | Pull Temp (°C) | Rest |
|---|---|---|---|
| Pre-cooked (reheating) | 140°F | 60°C | 10 min |
| Fresh (raw) ham | 160°F | 71°C | 15-20 min |
Most hams you buy at the grocery store are already cooked. You’re reheating, not cooking from raw. The target for those is just 140°F. A fresh, uncooked ham needs to hit 160°F.
If you want full cook walkthroughs for any of these cuts, the BGE recipes for beginners post covers the most common ones with step-by-step instructions. And if you’re just getting started with the Egg itself, the Big Green Egg guide is the right place to start.
FAQ
What temperature should I set my Big Green Egg for smoking?
Set your dome temp to 225-275°F (107-135°C). Most low-and-slow cooks on the BGE run best at 250°F dome.
What’s the difference between dome temperature and grate temperature on the BGE?
The dome reads hotter than the grate, typically 25-50°F (14-28°C) on shorter cooks. On long cooks, they converge. The dome thermometer is your reference point for setting and managing the cook.
What internal temperature should chicken reach on the Big Green Egg?
165°F (74°C) in the thickest part of the thigh. Breasts can be pulled at 160°F (71°C). Always check at the thickest point, away from bone.
Can I use the dome thermometer to tell when the meat is done?
No. The dome thermometer tells you your cook environment. A separate instant-read or probe thermometer in the meat tells you doneness. Both matter, for different reasons.
What temperature do I cook steak on the Big Green Egg?
For a standard sear, get your dome to 500-600°F (260-315°C) for direct heat. Pull the steak at your target internal temp: 130-135°F (54-57°C) for medium rare.
