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Just got my green egg today and WHOA. Just finished doing some plank cooked burgers. I had the egg at 375, cooked on the plans for 10 minutes then on the grill for a couple more (thick burgers). They came out fantastic and put my Odeon grill to shame. I had BGE Lump charcoal, and 2 soaked Cherrywood chunks in there.
Now after i was done cooking i slapped the grate shut on the bottom, and the daisy wheel on top. I wanted to test getting to smoke temp. It was a little discouraging to say the least. Its been 30 minutes and the temp is still at 310.
I am worried that my fire is out, but do not know how to tell. Once the temp go to 250 i was going to open up the bottom vent to about 1/8" and the crack the daisy wheel.
I know coming down from a sustained hotter temp takes a while on the green egg so I ask this. I am going ahead with my first smoke tomorrow (pork ribs and a tri tip).
When lighting the egg, and getting it ready, when should I slap the vents shut? How long should I give it to stabalize at 250 (275 before the meat goes on). Just trying to get it right so I dont waste meat.