Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Visual Guide to Vent Settings & Temperatures

Grandpas GrubGrandpas Grub Posts: 14,226
edited 5:03PM in EggHead Forum
Please, Calibrate your dome thermometer, if you don't know how, ask.

There are many ways to reach any given temperature and any method is fine. I tend to use the lower vent for course temperature control and the DFMT to fine tune the final temperature.

Hopefully the following will give new users a head start in learning to control and stabilize their egg.

The following are settings on my Large. The setting for my medium, small and mini settings will vary somewhat.

A stable clean burn can be seen by looking at the dome pictures below. You want a clear or light blue smoke coming out of the egg.

265° Using 1/16” open lower vent
eggsettings265_1-16.jpg

315° Using 1/16” open lower vent
eggsettings315notop.jpg

The following have a larger lower vent opening

250°
eggsettings255.jpg

300°
eggsettings300.jpg

370°
eggsettings370.jpg

390°
eggsettings390.jpg

I need to open the lower vent to go higher. 450°

eggsettings455.jpg

GG

Comments

  • What kind of lump did you use. That makes a difference.
  •  
    I haven't found much difference in the type of lump being used. I have used Ranchers, RO both US an Argentina, BGE (same stuff as RO), Cowboy, Mesquite lump.

    These pictures were with RO.

    GG
  • Wicked good and a few othr high temp lumps will make a difference.
  • RipnemRipnem Posts: 5,511
    How's Marian and Ginger?

    Oh... and GG.... I got me a mini. :woohoo:

    Let the games begin :)
  •  
    I keep hearing that... fact or fiction.

    I sure would like someone with Wicked Good to take and IR reading on the lava looking lump inside egg and post some readings.

    I have never had the opportunity to use Wicked.

    GG
  • Ripnem wrote:

    Oh... and GG.... I got me a mini. :woohoo:

    Let the games begin :)

    Congratulations, that's exciting. I will be looking forward to seeing some pictures.

    GG
  • GpiscesGpisces Posts: 11
    Just got my egg this weekend and this helps answer a few questions and creates a couple more.... :lol:

    So it looks like you're mainly using the bottom vent instead of the top to regulate temp? I've been trying to use both and it is a bit frustrating. Is using the top with the vents more for slow and low then?

    Thanks!!
    Gretchen
  • tom.atom.a Posts: 1
    I liked your visual guide, but my problem is not with the high temps but the low ones between 200 & 225. I have used 1/16" on the lower control for 265 but when I close it much more, to get the temp lower, the fire goes out. I have varied the top daisy control, but without any result. How can I cook "long and slow" about at 200. I am using "Green Egg" lump charcoal, if that is important. Any advice is appreciated.
Sign In or Register to comment.
Click here for Forum Use Guidelines.