Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

How can you keep the temperature down in this heat?

Franco
Franco Posts: 88
edited November -1 in EggHead Forum
It's currently 108 degrees here and my dome gauge is reading 125. Trying to cook a tenderloin at about 200 to 225 and after yesterdays rib cook (ended up cooking them at 300), I'm wondering what to do with the vents.[p]Should I light the fire and barely open the top and bottom vents or totally open the top and close the bottom all together?[p]Any help with this will be appreciated.[p]Thanks, Frank
· Share on FacebookShare on Twitter

Comments

  • Spin
    Spin Posts: 1,375
    Franco,[p]Start a small compact fire and control with the top closed (it will leak enough air) and the bottom open just a crack. The important thing is that you don't get in a hurry to reach cooking temp. Patience will avoid the overtemp and the resultant long wait for it to drop.[p]You can add some mass (firebrick, etc. set to the side) to help with holding the internal air temp.[p]Spin

    · Share on FacebookShare on Twitter
  • Gfw
    Gfw Posts: 1,598
    Franco, if you haven't already done so recently, you may want to consider calibrating your dome thermometer.
    [ul][li]Cabilrating...[/ul]
    · Share on FacebookShare on Twitter

Categories