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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Control of the Fire

edited 6:58AM in EggHead Forum
Hi,[p]I have a small BGE that has an issue with fire control..I had the temp. @ a steady 375, but there was still enough flame to torment one side of the chicken breast. Is there a way to keep it at a certain temp without flame?[p]Thanks in Advance!



  • Char-WoodyChar-Woody Posts: 2,642
    Viv, were you using a daisy wheel or similar..90% of your temperature control is from the ash vent slider door opening.
    If your having hot spots..check for band leakage around the felt seals. should be able to hold 250F or so easily and rock solid.

  • SpinSpin Posts: 1,375
    Viv,[p]Your Egg controls the temperature only when the dome is closed. The closed dome prevents fat fires as there is not enough oxygen available in the Egg to support such a fire. A dome opening allows air in to feed the fire, especially drippings, easily causing a flare.[p]Hot spots from the fire can be avoided by simply rotating the grill on the fire ring with a pair of tongs. Starting with less lump charcoal will move the fire lower into your Egg and help with flare ups and hot spots. Experience will teach the minimum amount of charcoal necessary for the cook.[p]Cook with the dome closed as much as possible, opening only for a quick peek and rearrangement of the meat. It is better to do several quick openings than one extended opening.[p]Spin

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