I still consider myself a Big Green Egg rookie (this is my 2nd season) and I am new to the forum. I wondered if anyone has any tips for winter weather outdoor cooking (E.g. 20- 35 degrees F). More specifically, do any of you veterans have any rules of thumb for charcoal level or lighting techniques that help get up to temperature quicker? I've read about people using a hair dryer to blow warm air inside, but this seems a bit over the top for me personally.
Typical winter cooking for our family includes chicken breasts, steaks and burgers direct over charcoal
Appreciate any insights.