Any tips/tricks for temp control?
First off, hello. Totally new to the BGE, and this forum, and want to say thanks to all because I've learned a ton already.
My question is on temp control. I'm wondering what the tricks are for keeping the egg at one temp. I can't seem to find the happy spot for keeping the temp constant. I seem to over shoot the temp and then struggle to get it back down. Or, I'm under and then go over and then back under...on and on.
Curious what you pros have found works the best to stabilize the egg (setting on the daisy wheel and/or draft vent) for maintaining a temp once you reach it.
Also, looking to do some burgers tonight and have had a heck of a time getting the egg beyond 500*. I'm guessing I just need to add more charcoal.?