Smoking

Unknown

What is the best way to go from roasting to smoking mode without cutting the heat altogether? It seems that it takes a long time to get the temp down unless you cut the heat. then it takes forever to get back to the right temp again form smoking.[p]Thanks!

Unknown

Becky and Holly,[p]That can be tricky because the ceramic mass of the BGE wants to retain all the heat from the roast. It sounds like you do exactly what I do - cut the heat. I close both vents - wait awhile - burp my baby - crack the vents to set the temperature and start smoking.[p]Maybe someone here knows a better way.[p]OctoberGlory

Yazoo

Becky and Holly,[p]Someone once suggested putting a large cold mass, like some bricks or a rock, in the egg to draw the heat off it. I've never tried it though.

Chef Wil

Becky and Holly,
Smoking usually stops when the meat reaches 140 degrees. So I would smoke the meat first then opt to roast. If you are talking about slow cooking your meat, then you need to start closing your top and bottom vents when you get to within about 40 degrees of your target. It is possible but time consuming to slow down the BGE if you surpass the target temp and your vents are too open. HTH