Big Green Egg owners

[markem]

Originally Posted by 8lug

I always start with everthing wide open until the egg reaches 300 or so and then set the bottom vent to about a 1/4-3/8 inch open. and top slider closed with only the dasiy wheel slots open full, 225-250 every time. As Marken said check your thermometer.

Happy cooking

Thanks, Mark! I'll do as Jason suggested and check the thermometer today.

Are you closing all the top vents? That seems to be what it'll take, but I'm leery of smothering the fire. I hear you on the bottom vents, I had mine down to 1 set up the holes on the vent and still had 289* solid, but I did have the top vent holes cracked a tiny bit.

[8lug]

Originally Posted by markem

Thanks, Mark! I'll do as Jason suggested and check the thermometer today.

Are you closing all the top vents? That seems to be what it'll take, but I'm leery of smothering the fire. I hear you on the bottom vents, I had mine down to 1 set up the holes on the vent and still had 289* solid, but I did have the top vent holes cracked a tiny bit.

You'll be amazed at how little air flow it takes to keep the fire going. when i do wings in Ah-so sause i need a steady temp so the sause does burn before the wings are cooked. so i set the botton vent open to about the width of my pinkie. and the the top holes in the wheel are are 3/4 of the way open. this holds 250ish for ever and a day it seems.

Eperiment with different setting, its real easy to get a hot fire, not so much if you're trying to lower the temps.

Enjoy!!!!