The ultimate way to get a handle on temperature control is by simply getting in there and cooking. Each session on the grill is an opportunity to pick up new skills, and before long, you’ll sense the natural flow of the heat. Through trial and error, you’ll discover that subtle tweaks to the vents set the stage for perfect low-and-slow sessions, whereas widening them cranks up the fire for crisp pizzas. Get the coals going, play around with different approaches, and see your skills sharpen with every cook.
More Oxygen Means Higher Heat
Widening the rEGGulator cap and base damper will ramp up the temperature in your Egg. Shutting them down has the opposite effect. Keep them synced—if the cap is cracked open about 2.5 cm (1 inch), match that with the damper.
Take Your Time
Start by filling and igniting your Egg with both vents wide open. Only once you’ve hit your desired temp should you start fine-tuning the damper and rEGGulator. Tiny changes help you understand your setup faster and keep the heat consistent throughout the cook.
Quick to Warm Up, Slow to Cool Down
Thanks to its excellent insulation, an Egg heats up far more easily than it cools. When you’re finished, seal both the top and bottom vents completely. This starves the fire of air, allowing the temperature to drop steadily. Avoid lifting the lid to hurry things along, as fresh oxygen could spark the coals back to life.
Good to Go
As soon as the temp holds steady without jumping around, stop touching the cap and damper—you’re set to cook! Placing cold ingredients or cookware inside will probably cause a brief dip, but resist fiddling with the vents. If it was stable beforehand, the Egg will sort itself out and climb back to the right heat in no time.
