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reverse searing

chickensteak
chickensteak Posts: 20
in EggHead Forum
When I go to raise the temp in the Egg, do Leave the lid open, or just remove the chimney?
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Comments

  • buzd504
    buzd504 Posts: 3,882
    Open the bottom wide open and remove the cap.  If you have a good fire going already, the chimney effect should bring it up faster than just opening the lid, in my experience.  It will also warm the creamics at the same time.
    NOLA
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  • jhl192
    jhl192 Posts: 1,006
    I agree with  @buzd504!
    XL BGE; Medium BGE; L BGE 
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  • coffeeguydenton
    coffeeguydenton Posts: 138
    What are you raising the temp for?  Is this the initial light and getting the fire going that you are talking about?  Or switching from low and slow to sear?  Or is this mid-cook and the temp has drifted down and you need it to jump back up?
    Justin in Denton, TX
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  • tjosborne
    tjosborne Posts: 529


    coffeeguydenton said:
    What are you raising the temp for?  Is this the initial light and getting the fire going that you are talking about?  Or switching from low and slow to sear?  Or is this mid-cook and the temp has drifted down and you need it to jump back up?
    He wants to raise temp for sear, I assume.
    middle of nowhere- G.I. NE
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  • coffeeguydenton
    coffeeguydenton Posts: 138
    tjosborne said:


    coffeeguydenton said:
    What are you raising the temp for?  Is this the initial light and getting the fire going that you are talking about?  Or switching from low and slow to sear?  Or is this mid-cook and the temp has drifted down and you need it to jump back up?
    He wants to raise temp for sear, I assume.

    Yeah... Kind of forgot what the subject line was :p.
    Justin in Denton, TX
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