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Bringing the Egg up to 350
Chicago Wine Geek
Only Egg'd twice now, both times at high temps for steaks and chops. Doing cedar planked salmon tonight. Any quick tips on how to bring the Egg to 350 and keep it there?
You'll want to "sneak up" on that 350F temp. After you get your fire going pretty well (though not as raging as for a searing temp), close the dome. Keep a close eye on your thermometer, and as it hits 300F, close the top and bottom vents to only about 1/4" opening. If the temp totally stops climbing, then you'll want to open up a bit more and gradually approach 350. You'll have to play around with it to figure out how much opening stabilizes the temp. Every fire is different, so there's not an exact opening we can tell you.
The main thing is to approach your desired temp from below. Once you get your Egg too hot, it's a much bigger pain to bring the temp down. However, adding cool meat (or a soaked cedar plank) gives a one-time cooling effect, so if you go a little past the desired temp, it's not the end of the world.
Then again, adding a food that causes flare-ups will serve to boost the temp...
A far better explanation appears on the Naked Whiz's site. Check out the link below:
Naked Whiz Temp Control Page
Hope that helps!
Here is how I do it. Start egg per usual bring dome temp up to about 275-300. Give the coals a stir and close the dome and bring back up to 325. check distribution of coals stir if required, repeat until coals are as you want them. Close top place top vent in place close bottom vent 1/2 way and approach 350 slowly. If you overshoot it will take longer to get it back down than you want to spend. Once you reach 350 close the top to 1/4-1/2 inch and the same for the bottom. If the temp continues to climb, shut it down until you are back below 340 and reapproach, slowly. place grid in place, allow grid to get hot and begin cooking. Or when you reach 340, put your food on and close her down to just a crack, and open the vents ever so slightly till you stablize @ 350.
Chicago Wine Geek
Worked awesome, thanks guys! Fresh caught Copper River salmon from Alaska planked on cedar on an Egg -- mmmmmmmmmm. Very moist! Chicken bone in breasts tomorrow.
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