Recipes requiring changing temp

sahutto

I am new to Green Egg. I have a duck recipe requiring 20 minutes at 550 degrees, then lowering the temp to 300 degrees. Can the Green Egg drop temperature as quickly as a standard indoor oven? The duck creates an incredible amount of smoke during the searing phase, so that is why I would like to cook it outside. Thank you for any response.

lousubcap

Short answer-not gonna happen in a short time-frame.  The ceramics will hold heat for a long time.  The other thing to be aware of "shutting the vents to throttle the fire will give you the "snuffed candle" smell".   Avoid it.  
If you have time to get to the lower temp then as soon as you hit the 550*F, cook and then shut it down and see how the exhaust smells once down to about 300*F.  FWIW-

dmchicago

And shut the bottom before you shut the top.

Mattman3969

Will you be going from a direct cook to a roasting stage?   If so when you put the PS in it will help lower the temp.  I've also @sgh mention putting a pan of ice inside when he is trying to lower the temps.  

dstearn

You may want to put the duck in a preheated oven after the sear.

Little Steven

Just reverse the process. Do the roast or better slow cook first, pull the duck and sear after. You will get a better product if you do the sear in a CI pan or on a baking steel.

sahutto

Thanks for all the responses!

theyolksonyou

LS nailed it. Reverse sear. 

Skiddymarker

or like some on here, use this cook as an excuse to get a second egg....one at 550ºF, the other at 300ºF - once done with the hot egg, move the duck to the cooler egg.....

Canugghead

theyolksonyou said:

LS nailed it. Reverse sear. 

+1