How to control the temperature
Practice makes perfect
The temperature of your EGG is controlled by adjusting its two vents: the rEGGulator (top) and the Draft Door (bottom). It’s a simple process, but it can take a bit of practice to get a feel for it. You’ll soon work out that opening both vents by a cocktail-stick width is perfect for low & slow, while cooking a pizza requires them to be almost fully open.
More oxygen = more heat
Remember: more oxygen = more heat. To bring the heat down, close both vents slightly; to raise it, open them slightly. At all times, the vents must both be open to roughly the same degree – if your rEGGulator Cap is open 1cm, your Draft Door should be too.
Slowly does it
Load and light your EGG with both vents fully open. Once you’ve reached your target temperature, adjust the vents to stabilise the temperature. The EGG is a precise machine, so do this in small increments and give your EGG time to respond before attempting further adjustments.
Patience is a virtue
Due to its impressive heat retention, it’s easier to increase the heat of an EGG than it is to cool it down. When you’re trying to reduce the temperature, it takes a little longer to respond but be patient and it will get there. Also, whenever you add cooking surfaces or food, the temperature will drop slightly. Don’t overreact by flinging the vents open – it will quickly come back up.
