My dad has one. Here's what he said...
"Don't try to use it like a regular grill (Weber, gas, etc.) as it works differently. I found this out after trying to cook things my way for the first two years and then finally ending up reading the cookbook that came with it. Just about every large piece of meat is cooked at right around 300 degrees excepts steaks. Get the thing going and watch your temperture. Put your meat in for the specified time and leave it alone (lid down). You only need to watch the time and the temperature. If it's too hot, close your vents more. If it is too cool, open the vents more."
He kept on rambling about the cookbook that comes with it as being very important. He also said that there are many Green Egg recipes on the internet that are there for the taking. He was pretty adamant about leaving the meat alone (resist the temptation to turn, baste, etc.) and just let the egg cook things. He said that most folks tend to err with this part.
My dad has one. Here's what he said...
"Don't try to use it like a regular grill (Weber, gas, etc.) as it works differently. I found this out after trying to cook things my way for the first two years and then finally ending up reading the cookbook that came with it. Just about every large piece of meat is cooked at right around 300 degrees excepts steaks. Get the thing going and watch your temperture. Put your meat in for the specified time and leave it alone (lid down). You only need to watch the time and the temperature. If it's too hot, close your vents more. If it is too cool, open the vents more."
He kept on rambling about the cookbook that comes with it as being very important. He also said that there are many Green Egg recipes on the internet that are there for the taking. He was pretty adamant about leaving the meat alone (resist the temptation to turn, baste, etc.) and just let the egg cook things. He said that most folks tend to err with this part.