Newbie...Great turnout for first timers!

Unknown

We used our egg for the first time last night an we made rib eyes. They were moist and juicy. This morning I had the bright idea of making cinnamon rolls in our large BGE when we lit it up to get it ready for the turkey, I think we put the rolls on too early because they had a bit of smoky flavor but not bad. Then about 10 minutes later we put in another batch and they were perfect. [p]Now on to the 12.5# turkey...it turned out great! I read all the tips and iced the turkey breast and I had the turkey in brine...the whole nine yards. We had a hard time maintaining the temperature. I think the lowest we got it was 350 which would have been fine but it kept climbing to 400. Overall, it was moist and juicy but the legs were a bit dry. We cooked it for 4 hours...I think 3.5 would have been enough but my hubby wanted to make sure it was DONE![p]Well, this weekend we are moving on to the pizzas and salmon on cedar planks...we've caught the BGE FEVER!.[p]Hope everyone had a Happy and Safe Thanksgiving! This forum is great and all of you are filled with a wealth of information.[p]Wess, sorry for your mishap. Get better soon!

tach18k

Liz,
What a great start, Most large eggs like the bottom slider open all the way and the top wheel exposing the little vents full open to maintain 325-350, For a 250 dome the top little vents are about half open and the bottom vent about 1/8" open.

Grandpas Grub

tach18k,[p]Liz, don't confuse the bottom slider with the bottom vent.[p]If tech18k is refering tho the bottom slider as the bottem vent. I would strongly suggest never leaving the bottom vent open all the way when actully cooking unless you want a potential 700° or much higher cook.[p]While one can control the heat of the egg via the top vent (somewhat) it is a risky practive. If the top vent gets opened by bumping or opening the dome and not noticing the top vent had changed then the egg heat has a potential of skyrocketing.[p]IMHO your bottom vent should control the general overal heat (course adjustment) of the egg and the top vent should be a fine adjustment.[p]Low temp cooks the bottom vent is as stated about 1/8" 300° - 400° is about 1/4". 500° about 3/8" (once in a while 1/2").[p]I have found I really don't need to use the daisy at all, but the daisy is nice to 'tweek' the temps - or if I am using flavor wood I like to use the top cast iron damper.[p]I will have to open the bottom vent more if I have a lot of samll lump in the egg.[p]Once you get used to yor egg this is all pretty simple.