The trick is to smoke the meat and not make the meat smoke
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Photo Tip-Photos to Help Learn a Grill

This tip involves using some pictures to help you learn a new grill. What I am doing just seemed like common sense, but when I told a couple folks what I was doing they thought it was a great idea and it hadn’t occurred to them. At that point it sounded like a perfect candidate for a new Tip Section Entry.

As you may have noticed elsewhere on the site, I just got a new Big Green Egg Kamado Cooker. I am new to ceramic Kamado Cookers, new to direct charcoal grilling and new to the Egg. I’ve found out very quickly that the Egg is very easy to use and has very precise heat control. The only problem is I have no frame of reference. For my first cook it took me 3 tweaks of the dampers to dial in my desired 325 degrees (160 C). I had no idea where to start, should the lower damper be 1/2 open, 1/3 open…. I had the same problem with the top damper. Once I got the temperature dialed in to 325 (160 C) I took 3 pictures. One of the temperature gauge for reference, plus one of the lower draft door and one of the dual function metal top. The next day when I was trying for 225 degrees (110 C), I was able to hit it with only 2 tweaks of the dampers because I was able to refer to the photos of what settings had given me 325 the day before.

Since that time I have been taking the same three photos of each new temperature setting I have been using on the grill. The photos on digital cameras are free and they can be developed instantly. Below are some examples of what I am talking about:

LOW & SLOW - 225 F (110 C):

“Second“Third

“Fourth


CHICKEN - 325 F (160 C):

“Second“Third

“Fourth


PIZZA - 600 F (316 C):

“Second“Third

“Fourth


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