It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes:
Chicken & Dumplings
Chili Con Carne
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
reduce temperature on egg
edited November -1
After a high heat sear 650 what is the best way to get the egg down to 350?
I always close down the vents to almost closed and it goes down fairly quick. I'm sure more experience guys have better ways.
close the vents and wait...that's about it.
Of course, don't let it pre-heat long and that helps. I usually get my fire going and sear steaks/chops with the dome open and the temps drop quickly when I shut the vents and the dome.
Put the green ceramic cap on top, close the bottom vent completely. In 20 minutes, you'll be down to 400° or so. Careful when you open the dome though. Best to open top and bottom a bit before you open the dome.
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
I think that I had the lid down too long heating up and that is the problem.
You can add the platesetter,it will absorb a lotta heat quickly.For steaks,I sear hi heat,remove,add platesetter and roast til it hits desired internal temp.Just a thought.Works for me.
If you do a lot of steak, I would recommend obtaining a spider or triangle hanger that would allow you to put a 2nd (CI) grid just an inch or two above the coals. Then you don't *need* to get the egg to super-nova temps to do your sear. Just sear, then move your steak to the upper grid to finish.
Morro Bay Rich
Simple. Close the vents and wait.
I recently overshot my target temperature by 200 degrees. Was stressing out due to the need to get food cooking by a certain time to make sure guests could eat on time.
I threw a couple fire bricks into the egg, this had a dramatic effect. I'd say because the bricks had been wet from rain, this absorbed a whole lot of the heat and energy in the egg. Coupled with closing vents, ready to go in 30 mins.
I was told to just sear with the grill on top of the chimney starter and then foil your steak, throw the charcoal in the BGE and wait for 400 finish temp.
I think it maybe more convenient using a steel grill for steaks and move the charcoal distance or away from the steaks as needed..
I truly am not on board with all this nuke searing, but to each their own. Your method is reasonable, and makes sense. Good input.
Umm, that's one of the things a second egg is good for.
Powered by Vanilla