Do you ever cook with the lid open?

UTH · January 21

Everything I've read says that the lid stays closed - looking isn't cooking etc

But traditionally on my previous gas BBQ, when cooking a classic BBQ with things like burgers, sausages, chicken skewers etc, I'd probably let the chicken and sausages cook mostly lid closed, but once the burgers go on, I'd probably be more lid open than closed.
Obviously an Egg is a different bit of kit entirely, but is it "ok" to cook stuff like this with the lid open, flipping the burgers, turning the sausages etc?
And for stuff like this should I be using different levels, indirect and direct etc? Again, with the gas BBQ it was pretty much one level, all direct as there wasn't another option really.

JohnInCarolina · January 21

No problem. You can absolutely cook with the lid open. Lots of us do precisely that when we’re looking to sear something or do a caveman style steak.

If you’re cooking direct and the flames get too high, you can always close the lid to throttle things down a bit.

The BGE is versatile and flexible, there’s not really a wrong way to cook with it. About the only thing you can’t do with it is boil water.

hoosier_egger · January 21

I'm often in the lid up, bottom vent closed club. Great for controller flare ups on fatty cooks or when using the wok.

UTH · January 21

Great thanks guys, it was my one slight reservation that it seemed like I couldn't use it as a plain old school BBQ, but sounds like I was wrong!
With the bottom vent fully closed, I assume it keeps the temp/coals burning fairly low, or will it still be raging?

fishlessman · January 21

you dont need to close the bottom fully to throttle the flames down. cooking the steaks directly on the coals i leave the dome and lower vent open. with a wok with oil, dome open lower vent closed to help keep the oil from catching fire.....do that at your own risk

Foghorn · January 21

Yeah. As alluded to by others, cooking with the bottom vent open and the lid open, the fire can get away from you in a hurry. Especially if you are cooking something with good fat content like ribeyes and the fat drips on the coals. So, when I cook with the lid open, I do it with the lower vent closed as that reduces some of the airflow to the fire... and I try not to do it for very long. I do this only for quick cooks that benefit from a good sear - steaks, burgers, etc.

RRP · January 21

As others have said - yes- and I also love to wok with my egg and then I also shut my bottom vent and wok away! BTW welcome to the forum!

kl8ton · January 21

I skimmed the responses and did not see this mentioned:

With lid open and bottom vent closed, the fire will spread. This is helpful if you are trying to sear steaks and you want "uniform crustiness."

Get that whole bowl glow!

UTH · January 21

Thanks again guys, all makes sense. Usually I'd only do burgers etc in the summer over here in the UK, but I reckon this is quickly becoming an excuse to start doing it all year round!

TheToast · January 21

Only when searing. Egg generally gets too hot, too quickly otherwise

lousubcap · January 21

As mentioned by @kl8ton, lid open and bottom vent shut will get you a great hot fire across the entire coal bed. Prefect for the caveman cook or any cook that requires a uniform hot fire, like paella or wok cooking.

caliking · January 21

Most of the salient points about grilling with the lid up have already been mentioned.

I'll add that if you're grilling with the lid open, its likely because you're trying to get the protein seared/charred a bit, so you won't be doing this indirect.

Different levels can make some difference, depending on what the desired result is.

UTH · January 22

caliking said:

Most of the salient points about grilling with the lid up have already been mentioned.

I'll add that if you're grilling with the lid open, its likely because you're trying to get the protein seared/charred a bit, so you won't be doing this indirect.

Different levels can make some difference, depending on what the desired result is.

Yeah exactly that, in my mind this is only when I'm doing direct stuff, possibly with half indirect on some occasions.

Thanks again, good advice here, appreciate it.

Do you ever cook with the lid open?

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