When should I roast?
If your cook is likely to take longer than 20 minutes, and will need a cooking temperature of 200˚C or less, roasting is probably the cooking mode for you. Low & Slow and Hot Smoking are also forms of Roasting but at much lower temperatures.
How to set up for roasting
Load and light your EGG. Once the ceramics are warmed up and you are close to your recipe's target temperature, insert your ConvEGGtor onto the Fire Ring, place the Stainless Steel Grid on top and close the lid. The temperature will drop but don't worry, it will come back up. When you are 10˚C from your target temperature again, adjust your rEGGulator and Draft Door by half then in 1cm increments until the temperature stops fluctuating. After about 10 minutes, you'll be ready for a roast.
The right tools for the job
Whatever you're roasting, your choice of accessories — and when you decide to use them — is crucial. Want to capture all of your meat's flavourful juices? Add a Drip Pan. But do this too early and your juices risk burning and becoming acrid. For bigger cuts of meat that require longer cooking times, you may therefore want to consider adding a Drip Pan half way through or, better still, pouring some stock or wine into a Drip Pan at the start.
Want all-over crispy skin or an even crust? Use the Vertical Roaster or a Roasting Rack to lift your meat up so that it isn't sat in liquid. Don't be tempted to use foil; the EGG locks in flavour and moisture all on its own. Foil will only prevent the skin from crisping and colouring.