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GaryBushey
Posts: 63
Is there any hard and fast rule (or formula) on how to convert a recipe from, say a cookbook, to the Egg as far as temperature and cooking times go?
Comments
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what has gotten me close time wise is an inderect setup and a raised gril, without the raised grill increase you temp at the dome by 10 percentfukahwee maineyou can lead a fish to water but you can not make him drink it
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Gary....Although it all varies, a pretty good rule of thumb is add 25*. If the recipe is to be baked in an oven, go indirect, and add 25* to the baking temp. Pretty much any recipe converts well....just a matter of time and learning how the Egg performs vs an oven.
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When cooking breads, I've noticed a tendency for the bottom of a loaf to brown faster than the top. This is easily remedied by turning the loaf over near the end of the cooking time.
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