Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

heat control

I'm having a problem in controlling the initial tempature of my egg? Any suggestions


  • jwitheldjwitheld Posts: 284
    Ususally patience is a problem, heating the grill dosent take long. cooling it off however takes time. To cool shut the vents for a bit then open the upper vent all the way count to 10 then open the lid for a second then repeat.
    Get in a hurry and forget to count you become a member of the hairless arm club!

  • RedpigRedpig Posts: 35
    I would suggest that when you fire up your egg:1: stir old lump and check bottom of firebox to make sure it's not too full. 2: Add fresh lump (I do it by hand ) to just below top of firebox. 3: Use BGE wax blocks and place one in center of lump. Leave dome open until it burns off and lump is started. 4: close dome and watch temp. When temp reaches within 25-50 degrees of your desired cooking temp, place daisy wheel on dome and close your bottom damper to about 1/2 inch and your daisy wheel closed except for the daisy petal portion (leave open). This should get you in the 250-300 range after about 10 minutes or so. Once you get it stabilized put your meat on and monitor to get your temp stabilized. Get yourself a remote thermometer (Maverick) so you can go inside and monitor temp easily. This is waht I do. Others may do different. I learned most of my methods from the folks on this forum. Hope this helps.

Sign In or Register to comment.