The Big Green Egg is a unique cooker, because the top and bottom vents are controlled by two separate knobs on opposite sides of the lid. These settings create different cooking temperatures at each side of the grill, so you can cook meat or vegetables to your preference.
The “big green egg top vent replacement” is the function of the top and bottom vents. The top vent is used to control the temperature inside the grill, while the bottom vent is used to control how much oxygen enters the firebox.
: php_network_getaddresses: getaddrinfo failed: Temporary failure in name resolution in /home/runcloud/webapps/autoblogging/vaibhav/index.php on line 43
Warning: file_get_contents(https://img.nxwv.io/preview/61768062b3bd650ebf862c64?data=%7B%22BG%22%3A%22https://app.autoblogging.ai/vaibhav/general/pexels-photo-2236703.jpeg%22%2C%22SITENAME%22%3A%22LawnGoneWild.com%22%2C%22ARTICLETITLE%22%3A%22Big%20Green%20Egg%20Vent%20Settings%20(The%20Function%20of%20the%20Top%20and%20Bottom%20Vents)%22%7D): failed to open stream: php_network_getaddresses: getaddrinfo failed: Temporary failure in name resolution in /home/runcloud/webapps/autoblogging/vaibhav/index.php on line 43
Notice: Trying to access array offset on value of type null in /home/runcloud/webapps/autoblogging/vaibhav/index.php on line 81
Notice: Trying to access array offset on value of type null in /home/runcloud/webapps/autoblogging/vaibhav/index.php on line 81
Notice: Trying to access array offset on value of type null in /home/runcloud/webapps/autoblogging/vaibhav/index.php on line 81
)
There are affiliate links in this post. If you make a purchase after clicking on an affiliate link, I may get a commission. I also earn money from qualifying purchases as an Amazon Associate. —
Aside from the seasoning or marinade, time and temperature are the most important aspects of any successful Big Green Egg meal. The Venting on the Big Green Egg are what you’ll need to get the Big Green Egg to the optimal cooking temperature.
The BGE is very excellent at maintaining the specified temperature, particularly when cooking on low and slow. The lump charcoal, for example, can maintain a temperature of 250 degrees for up to 24 hours, making the BGE the ideal smoker for a wonderful low and slow meal.
Venting on the Big Green Egg
The Venting on the Big Green Egg are simply in place to control the airflow which in return monitors the temperature of the BGE. There are two vents on the BGE that assist in this.
The Upper Vent’s Function
The upper vent is a small temperature control that is utilized when you need to set a temperature that is less than 10 degrees. A cast iron vent with dual functions is used in the top vent setting.
Temperature control is precise because to the dual variable daisy wheel. You just need to tweak the upper daisy wheel if you’re within a few degrees, and the bottom daisy wheel if you’re within 5-10 degrees.
Because it’s made of cast iron, this vent can endure a wide variety of temperatures, including 200 to 1000 degrees (though it’s typically not necessary if you’re cooking over 550 degrees to maximize air movement).
Proper Storage – Upper Vent
Another recommendation for the top vent is to keep it in the egg at all times. If you don’t, the cast iron will seize and wear out. So, after you’ve finished cooking, just follow these steps:
- Get yourself a heat-resistant glove.
- Make it work
- Place it on the grates.
- Replace the cover.
- To choke out the remaining coals, replace the ceramic damper top cover.
This method allows the top vent to cool slowly with the coals, allowing it to remain operable for a long period.
A SmokeWare cap is another top vent option. This functions similarly to a daisy wheel, but it also has the ability to deflect rain. This will keep the water off your meat if you aren’t cooking beneath an overhang or roof.
The Lower Vent’s Function (Draft Door)
The bottom vent of the Big Green Egg is a crucial temperature control that’s utilized when you want to change the temperature by more than 10 degrees at a time. For estimated damper positions vs. temps, see the pictures below.
The Conv”egg”tor’s Vent Settings
Because it takes a regular grilling environment and inserts an air flow deflection, the conv”egg”tor will affect your vent settings. The deflection enables it to become an indirect cook, thereby transforming it into a conventional oven.
The Conv”egg”tor will help the BGE’s top dome circulate hot air in a circular motion, much like a real convection oven, while keeping the flames from directly scorching the cook.
Different Cooking Vent Settings
Burgers, steaks, chicken, shrimp, etc.)
Venting on the Big Green Egg for grilling is by far the easiest to set up. Since you are usually cooking direct heat anywhere from 500 degrees for burgers, chicken…to 800 for searing steaks you can simply set the top cast iron daisy wheel aside and let the egg blaze.
To attain the 700-800 degree temperature while searing steaks, just open the bottom vent entirely. If you’re making burgers or poultry, shut the bottom vent about a quarter of the way to reach 500 degrees, then fine-tune with the top cover if required.
(Fish…) indirect cooking
Venting on the Big Green Egg for indirect cooking requires a little more finesse. Since you are usually cooking around 225-400 degrees for this method you will need to utilize both of the vent settings. For this temperature range you will want your bottom vent opened up to about ½ an inch to an inch. From there you should be able to use the top vent to fine tune the temp in which you will get better at with practice.
Ribs, Brisket, etc.) smoked
Venting on the Big Green Egg for smoking your cooks is pretty much the same as indirect cooking. However, when smoking it is usually always best to go low and slow in which your bottom vent is about a ¼ of an inch open and the top is almost closed off.
This setting should give you a steady temperature of about 250 degrees, which is ideal for any smoker. Once you’ve mastered this, don’t forget to experiment with other kinds of wood for taste, such as Mesquite, Apple, Hickory, Maple, and so on.
Baking (pizzas, flatbreads, etc.)
Venting on the Big Green Egg for baking is a lot like grilling and searing a steak. The only exception is the utilization of the conv”egg”tor to deflect the heat which makes the BGE an outdoor convection oven.
One thing to keep in mind is not to use the conve”egg”tor or pizza stone when it is hot, since it may break. Once the coals are fired and the BGE is hot, add the convector to prevent it from breaking by heating up with the BGE.
In conclusion
The Venting on the Big Green Egg allow the BGE to be one of the most versatile grills on the market which explains why the kamado style grill has been around for so long. While it can be tricky to cook with it starting out it is well worth the patience to learn as it produces some of the juiciest, most flavor filled meats one could ever ask for.
Even after that, other kinds of woods may be used to further enhance the taste. Getting the vent settings tuned in to get the right temperature vs time is the most fundamental aspect of cooking on the egg. On the Big Green Egg, the possibilities are unlimited once this is accomplished.
The “big green egg won’t hold temperature” is a common issue that many people have with their Big Green Egg. The problem typically occurs when the top and bottom vents are not set correctly.
Related Tags
- how to maintain low temperature on big green egg
- big green egg draft door tips
- big green egg troubleshooting
- how to keep green egg at 225
- big green egg daisy wheel
