The grilling community is known for coming together to provide help and support in times of need, and many families and communities have been devastated by the recent severe weather events across the country. Please visit these sites to learn more about how you can support relief efforts - operationbbqrelief.org
New Medium Green Egg. Cooked for first time lastnight. Cooked Salmon(in pan) for about 30 minutes @300. Salmon was thick steaks and took a little longer to cook. Afterwards I placed 3 large Onions in foil to cook @300. I went to check the temp about 30 inutes later and it had droped to 250. I opened top and bottom up and came back to check temp about 10 minuted later. Still @ 250. Swung Daisy top to the side(full open stack) and opened bottom all the way. 10 more minutes still @250. Coals still glowing and I notied some unburt coal on the edges. Used long rod and nudged the good coals from the edges toward the center hot coals. Still wide open top & bottom. 10 minutes later still 250. Alltogether almost 3 hours total time from start to when I removed the onions(time includes warmup and cooking of Salmon). How will I be able to smoke anything like this. Why would temp not increase. Still had unburt coals left.