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re: Big Green Egg- Q&A
Posted on 7/1/14 at 7:39 pm to roguetiger15
Posted on 7/1/14 at 7:39 pm to roguetiger15
I get that airflow controls the heat, but that's a big range for it to work well in and I'm not familiar. And we often try to get airflow through the smoking box of more traditional pits, but that's going to be counter productive.
2
Posted on 7/1/14 at 7:43 pm to KG6
It's really easy after you have cooked a few times. The vent may be open less than a 1/4" on the bottom if slow cooking ribs, brisket, etc with the too vents slightly cracked. For high heat the bottom vent may be ope 3" or more with the top vent taken off.
Posted on 7/1/14 at 7:44 pm to KG6
You keep the open them tvent half open and open the bottom vent more to increase the heat. What is so hard? You better have a quantity meat probe regardless the brand of grill.
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