Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
temperature control
Options
Comments
-
Sandy,
It takes less than you can believe. As a newbie, I was also always having too much air/temp.
The bottom vent should be open about a credit card or two width usually, with the top just cracked.
"Archives" is the search function.
-
Sandy,
At the bottom of this page there is a Google Search you can use. It takes a while to cool down the egg. If you can you should start regulating the temp about 25/50 degrees before you reach your desired temperature. Hope this helps. John
-
Sandy,[p]Start thinking about regulating your temp by sneaking up on it 50º or so before you hit your required temp/ I set the top vent in one spot and do all of my regulating with the lower vent. Tap it gently with your ash tool and i mean gently. You play with it a few times and you'll have it down pat.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum