Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Low-n-slow on the mini

SmokeySmokey Posts: 2,468
edited 12:54AM in EggHead Forum
With all of the mini talk abound, can any one shed light on the technique for low-n-slow on the mini. I have been told it can be done and heck, I up for a challange![p]1. Direct or indirect?
2. How?
3. Any other pointers?
4. While on the subject of the mini, I've had trouble getting it up ... to 700 degrees. Is it the set up of the lump or what? Either way, is does some GREAT steaks![p]Smokey[p]

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Smokey, I wouldn't worry too much about hitting high temps. As long as you have all the vents open and a bed or red hot coals, there is plenty of heat for the steaks, burgers, etc. Sometimes I think these thermometers get us in more trouble than good in stokin and smokin..:-)
    I don't have Mini yet..(future looks good tho) but from past indications the mini is more for quick fix dinners than a low and slo mode. Can be done I betcha, but not really a popular means of cook with it. One could almost use a large candle under a flame deflector for a heat source.
    Cheers..C~W[p]

Sign In or Register to comment.
Click here for Forum Use Guidelines.