When posting pics, think about us newbies

Beaumonty

I've been trying to teach myself temperature regulation. Through trial and error, I've started to get the idea. I'd like to reduce the error, though.

For folks that post pictures of their food and comment on their temps, how hard would it be to post an extra picture of the daisy wheel setting and bottom vent? maybe if you've done it in the past, you could just reply to this thread with pics.

I used to consider myself an expert griller when it was just direct, gas. With the Egg, I'm back to square one and am ready to master this sucker. Any input would be appreciated.

Little Chef

Beaumonty....GG has a great post of vent setting photos with approximate temps achieved with each setting. Perhaps he will see this and post for you. It's a lot easier to follow one post than perhaps 200 settings you may see. Truly...you will get the hang of it before you know it. Always err on the conservative side of your vent settings, as it is easier to ramp temp up, than to cool the Egg down. Hopefully GG will respond with his pics. Best to you, and happy egging!

Ripnem

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=843650&catid=1

Rezen73

I agree. Also, in addition to Little Chef's response, some of the temperature control will depend on your particular lump charcoal, local humidity (or lack thereof), how windy it is, how you build your fire, etc.

I'm really in the same boat as you are. Before I got my egg a couple of months ago, I felt like I was a master griller (either on gas grill or a standard briquette grill). With the egg, I once again felt like a complete apprentice! It's such an interesting "eggsperience" learning everything all over again. haha.

Cheers,

-Rezen

Little Chef

Thanks Adam!!! I searched, and couldn't find that!! Then tried to look through GG's posts... :blink: ...he posts a lot!! Thanks for your help!

Gator Bait

 
Good job Adam, I wish the powers that be would make it a sticky, it would save some of us a lot of work. I'd like a quarter for every time I have referred someone to it.

Gator

 

Grandpas Grub

 


The search word "Tips" will pick up the post.

For those that look for it view the most recent post.

GG

Fidel

Pictures aren't going to tell the whole story. They may help, but there are many variables that affect the temperature. You can control temps with only the bottom vent or only the top vent. The total number combinations of vent settings for any particular temp borders on infinite. Other variables include the amount of mass in the egg that needs to be heated (i.e. platesetter, food, dutch ovens, etc), the amount of lump used, the brand of lump used, and so on.

Trial and error really is the best way. You will get to the point where you can light your egg, set the vents, and walk away only to return in 15-20 minutes and be within 25 degrees of your intended cooking temperature.