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

AR Rig/Deflector/Temp Question

Travelin_Matt34
Travelin_Matt34 Posts: 11
in EggHead Forum
Just a quick question about temps with the AR and the setter/diffuser. Have y'all noticed when using the multiple AR levels and indirect cooks that things tend to cook faster on the lower/closer level?

This would make sense to me because although the ceramic plate is deflecting heat it's likely also radiating heat so anything right above it would need to be monitored more closely. 

Was doing a big Costco pork belly cut up into three pieces - two on the top level one on the bottom level and that bottom piece hit temp a lot sooner than the higher pieces. 
· Share on FacebookShare on Twitter

Comments

  • lousubcap
    lousubcap Posts: 36,666
    My experience is that the closer to the dome the faster the cook due to the radiant heat from the dome.  I don't have the AR but frequently use the PS Woo with extender to get the second and thus elevated cook level. FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,631
    You need to try the legendary Double Indirect method 😂 (do a forum search).
    canuckland
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    The lower level likely gets a fair bit of radiant heat from the stone. As food gets closer to the dome (depending on how many levels), there's going to be a fair bit of radiant heat from the dome, too.

    Best practice may be to plan on switching the levels around mid-way through the cook. That way the finish time for both levels should be similar.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Travelin_Matt34
    Travelin_Matt34 Posts: 11
    caliking said:
    The lower level likely gets a fair bit of radiant heat from the stone. As food gets closer to the dome (depending on how many levels), there's going to be a fair bit of radiant heat from the dome, too.

    Best practice may be to plan on switching the levels around mid-way through the cook. That way the finish time for both levels should be similar.
    Yeah that makes sense...good advice thank you!
    · Share on FacebookShare on Twitter

Categories