Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Temp Control

JSpringJSpring Posts: 13
edited 2:32PM in EggHead Forum
I've had my egg for about 2 weeks now and I'm lovin' it! I can tell that there's definately a learning curve to get anywhere near an egg-spert, but that's the case with everything worth while! I've enjoyed reading the collective wisdom here on the forums too.

I've been pretty successful with temp control, but I was wondering about some of your approaches. So far, I 've been doing most of the adjustment with the lower vent, leaving the daisy-wheel mostly open at temps over 300, and closing it only when I've got the bottom vent within 1/4" - 1/2" open.

My thought is that it seems better to keep the top open further than the bottom so as not to restrict the airflow at the top, keep the air moving through the egg. However, I seem to be going through lump faster than everything seems to indicate I should. Could this be why?

Or, am I just totally overthinking this?

Sign In or Register to comment.