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

Advise for using medium-sized egg?

I just got a medium egg this season. It seems to cook a a lot faster than most recipes. I've checked the thermometer and have that correct. Just wondering if anyone else has had this experience or any general advice.

Answers

  • DieselkW
    DieselkW Posts: 915
    When you say it "cooks faster than most recipes", are you talking about oven recipes or Komado recipes?

    Certainly should be the same for all sizes with a corresponding dome temp... but I've never cooked based on recipe time, I either cook by meat temp or babysit it and check it when I think: "It's probably time to flip them".

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,680
    What are you comparing it to, and what are you cooking specifically?  Do you have some sort of heat deflector and how high is your grid?

    My medium can cook the same as my XL or my MM, but they all get setup a little different.

    I would rather light a candle than curse your darkness.

  • I was comparing to recipes I've seen, but I'm learning that the egg cooks different than other grills and smokers, so that's where the adjustments come in. I use the deflector and the grid sits on top of that. 
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,680
    With grid and deflector, you are starting in a good spot.  If you thermometer is in calibration you should be fine.

    I recommend cooking to temp for most cuts, and cooking to feel for ribs (beef and pork), pork shoulders, brisket, etc.

    I find my egg cooks closure to "convection oven" times than traditional oven times.  However, I really only use time as a rough estimate for planning my cooks, and never for actually deciding when to pull something off.

    I would rather light a candle than curse your darkness.