Tasting is believing. After tasting food on a Green Egg a few months ago, my wife and I decided it was time invest in one of our own. After getting the quick overview and operating procedures from a local dealer in St Augustine, I warmed up with burgers and sausages. Tonight, Christmas Eve, I decided to do a standing rib roast. Both nights, I had trouble with regulating the temp on the Green Egg. With that being said, I've only used it twice, but the instructions from a seasoned Egger (owner of the Green Egg dist. I bought it),said to load the charcol up to just above the bottom holes in the firebox, set the bottom vent to two fingers and the top vent closed with just the top rotation vent open 1/2 way. With those settings, I was able to get the Egg to only about 325, but no higher. [p]After messing with the vents, I found the bottom vent had to be open COMPLETELY, and the top vent, (not just the smaller slider vents holes), but the fill slider vent, 1/3 the way open. Seem like a dramatic or exessive change over his recommendations/what his experieice has told him over the years. Could there be something wrong with my Egg, creating this extreme change over the recommendations?
Any help or explaination is greatly appreciated.