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re: Big Green Egg- Q&A
Posted on 7/1/14 at 7:43 pm to KG6
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.
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