We hope that you are finding these instructional videos helpful. Let us know what else you would like to see us cover.

@BakersBiscuit

2 жыл бұрын

Professional chef here. Your videos have been the best produced and most informative videos that I've found since I purchased my kamado a year ago. Thank you for that.

@chipmorgan6951

2 жыл бұрын

Outstanding videos.. gonna order the charcoals and keep watching the vids and see if this green egg can match up to my rec tec..

@mikeirmen4256

Жыл бұрын

Love capt’n Ron! Such great vids!

@mikeirmen4256

Жыл бұрын

@@chipmorgan6951 so what do you think of the egg?

I recently inherited my dad's BGE, and have yet to do an actual cook on it. As it had sat at my parents river cabin for over a year, unused, it was pretty nasty inside. These videos showed me how to do a cleaning burn, and given me great insight and ideas on what all I can do with it! Without these videos, I wouldn't know about so many of the attachments, like the Eggspander and pizza stone & wedges. I had already bought a bag of Royal Oak lump charcoal, prior to knowing anything about various brands, but will probably be trying the FOGO lump charcoal, once I finish this bag. Thanks for the great content and easy explanations!

@FOGOcharcoal

Ай бұрын

You are welcome and welcome to the BGE addiction!

Thank you. Im still a complete noob at this and you are the only one who made a video on how to do it all from the start!!!

@FOGOcharcoal

26 күн бұрын

Glad you got some good value out of it. Make sure to subscribe for more!

Love how patient you are at explaining a process that is not always easy for beginners. TY

@FOGOcharcoal

2 жыл бұрын

You are very welcome Ann, I understand that your boyfriend is a whiz on the BGE!

Ron, I’ve been binge watching your videos. I love your work!! 🙌🏼🙌🏼🙌🏼

@FOGOcharcoal

2 жыл бұрын

You just totally made my evening. Thanks so much!

Excellent videos!! Captain Ron knows his stuff and knows how to make it easy to understand

@FOGOcharcoal

Жыл бұрын

Glad you think so!

These videos are always great! Adding charcoal to drop the temp….! Learned something today.

@FOGOcharcoal

2 жыл бұрын

That's much appreciated Brad< thank you. Glad you were able to pick up a new tip.

Great video. This is the first video I've seen that's really delved into the detail of temp control on the BGE. Thank you!

@FOGOcharcoal

Жыл бұрын

You're welcome Sean, glad it helped.

These videos are amazing!!! And funny too

@FOGOcharcoal

Жыл бұрын

Thanks Mark, we do try to keep it fun while passing along some useful information!

Being new to the BGE this was very informative as all your videos. Going to try leaning the top vent open and controlling the temp with the bottom vent only. Have done three cooks and have been using both vents to control the temp! Thanks Ron!!!

@FOGOcharcoal

2 жыл бұрын

You're welcome Lloyd, find what works best for you. This is just my favorite way of doing it.

Your videos are on the $! Absolutely a fan of your channel!! I am kinda new to the BGE world. I cleaned out my BGE today before I started another cook and could not believe how much easier it started now that it has air flow and how I was able to control the temp so much easier. Also picked up the MEATER to see the temp of the meat and wow! Love it…Ordered 😊some FOGO today along with some chucks of hickory. Can’t wait to see it arrive. I am pumped!!

@FOGOcharcoal

5 ай бұрын

Welcome aboard! That is great to hear! Welcome t the BGE addiction! Yes, air flow is a huge problem that will cause it to not heat up as well.

Always very informative videos!

@FOGOcharcoal

2 жыл бұрын

Glad you think so! Thanks for the support!

At 8 minutes you gave the BEST TIP IN THE WORLD AND SAVED MY COOK as if this post!!!! You rock. New subscriber right here

@FOGOcharcoal

Жыл бұрын

Awesome! Thank you! I'm glad you got some value out of it! Egg on!!!

Addin’ charcoal to drop the temperature rapidly is genius Ron! Thanks for the all the tips and tricks sir. Fabulous content as always.

@FOGOcharcoal

2 жыл бұрын

Glad it was helpful! I wish that I could take credit fr that idea, t's just something that someone else taught me.

@markatchison4446

Жыл бұрын

Could just spray some water on it if you have the pit open like he has it.

I must've lucked out because right as I'm starting to use my dad's neglected BGE this series begins. So thankful for the videos. Going to pick up some fogo for my next bag of lump.

@FOGOcharcoal

2 жыл бұрын

That is so great to hear. Let us know if you have any questions at all, we are happy to help.

Thank you for this video!!! I haven't tried it yet but I'm having the darnedest time getting a good fire going while controlling the temp. I look forward to trying out your techniques!

@FOGOcharcoal

Жыл бұрын

You are so welcome!

Hey Ron! I have only been using ceramic cookers for about 16 months. I have had several opportunities to use your grill cooling technique. Next time I'll know. Thank you sir! BTW, we're sweating in Arkansas as well.😀

@FOGOcharcoal

2 жыл бұрын

It's the dog days of summer my friend! I hope that trick works as well for you as it does for me!

I’ve always been a gas grill guy but a great friend of mine just gave me his large egg with rolling full table set up with a granite topper. I’m stoked. I’ve never used a charcoal grill and I’ve got to say, your videos are a god send. Thank you! Subscribed and liked.

@FOGOcharcoal

3 ай бұрын

Welcome to the addiction Jordan!

Love your content thank for instructions well noted.. and also I seen Carrols Sausage in Ga there multiple locations in that area I’m a truck driver and went to Medley down there and my way back up seen it… I also grew up in Knoxville Tn…. An hour or so North of Chattanooga went that festival was I will be trying to attend one soon… again thank you for the awesome content😁😁

@FOGOcharcoal

2 жыл бұрын

Hey Karie, you are very welcome and I'm glad that you are getting some value out of them! Yes, any of Carrolls Sausages are great and their snack sticks are what dreams are made of!

Great information. Thanks fir sharing.

@FOGOcharcoal

Жыл бұрын

You're very welcome, glad it helped!

As a new BGE user this was super helpful!

@FOGOcharcoal

2 жыл бұрын

Great to hear! See the new video that we just released, it is made for the new Egg owner!

I'm a fan! I'm running a Large BGE with a Smokeware cap. Man, I love that thing... given it as a gift many times. Credit card-sized opening top and bottom = 220-225 degrees for seriously low-and-slow pork butt, ribs and more. Great tips (add charcoal!) and keep up the great work. Cheers!

@FOGOcharcoal

Жыл бұрын

My exact method as well my friend!

Nice. I'm going to try that method on my 22"weber kettle. Your videos have motivated to give it a try as i don't have a egg.

@FOGOcharcoal

Жыл бұрын

Go for it! Hey, much of this stuff and these methods can easily be applied to those Kettles. they are great grills.

Very helpful

@FOGOcharcoal

Ай бұрын

Glad to hear that

Good info!

@FOGOcharcoal

Жыл бұрын

Glad you liked it Darryl

Great video, very helpful. Suggest a video on smoking then searing filets? Thanks!

@FOGOcharcoal

2 жыл бұрын

I will add it to the list!

On my second egg, left my first one behind mover said to expensive to crate and move. Really like your videos learning a lot! Especially on temp control!

@FOGOcharcoal

2 жыл бұрын

That's great Sam, I'm glad you're getting some value out of them!

@FOGOcharcoal

2 жыл бұрын

Also, get a different mover next time....

@markatchison4446

Жыл бұрын

Ohh wish i bought your house. They are not so bad to move if you take them apart. I only have a large one though.

I like to think of the vents as if I’m driving a vehicle. Bottom is like a gas pedal and used for major adjustments to air flow, top is like a brake pedal and used for minor adjustments to air flow. Always fun videos, Ron!!

@FOGOcharcoal

2 жыл бұрын

That is a great analogy Dusty. It works perfectly for this application! Glad you're enjoying them my friend, thanks!

Add more charcoal to lower temperature? Ok, that was genius. Thanks.

@FOGOcharcoal

2 жыл бұрын

Glad we could help. It certainly works like a champ!

I struggled to get mine to drop yesterday from 350 to 225. I also watched the dirty smoke video and watched it go from white to blue like you said. I put chunks under lumps. I over cooked ribs but im learning this awesome egg. Thank you

@FOGOcharcoal

Жыл бұрын

You are very welcome. For fast temp drops, add new charcoal on top of the burning coals. It will damper it down quickly!

@richardsanturri7751

10 ай бұрын

I had the same issue with my first cook yesterday. I wish I would have seen this video.

This is a great video. Where can I learn or what do I do when I want to turn it off when I’m done grilling for the day? Again, I’m so new to this.

@FOGOcharcoal

Жыл бұрын

Good question! Simply shut the top and bottom vents and it will put the charcoal out so that you can use it again next time

Great tips. I like the idea of adding charcoal to cool it down. However, my number one rule is watch the temp and DON'T LET IT GET TOO HOT. You can always make it hotter by opening vents a little more. It's always a huge frustration to try to cool it down. An added tip a friend taught me is to close the bottom vent when opening the BGE lid to tend to your food. This will help to keep it from increasing air flow and heating up while you're doing this. I took it another step and drew pencil marks on the rim of the bottom vent. This way I can slide that vent door back to the same place it was before I closed it.

@FOGOcharcoal

Жыл бұрын

Those are all great and valid points.

I use top vent for temp control - for slow cooking - I use Flame Boss for consistent air flow from bottom vent.

@FOGOcharcoal

Жыл бұрын

Yep, there are a few ways to do it.

I just read a comment on wind. I have smoked both times with wind conditions. At least 10 mph. I think it affects the temp control for sure. This might be a reason I am having a hard time controlling the temp. Yesterday I had both vents just about shut and still found it hard to maintain 250 for smoked Turkey.

@FOGOcharcoal

7 ай бұрын

Yes, that can definitely do it.

Always thought the screen was a flow limiter for temperature control. It truly is a safety as i have the burn marks on my composite deck to prove it when I accidentally left it open during a charcoal burnout.

@FOGOcharcoal

Жыл бұрын

Oh, that screen is definitely only meant as a safety measure.

Hello from central Florida! I’m a rookie with the BGE, very thankful for all your videos. I calibrated my thermometer like you explained but still having a tough time keeping my temps below 250! With the regulator darn near closed and also the bottom vent closed, I cannot seem to get below 300. Very frustrating when trying to cook low and slow. Any other suggestions? Thank you.

@FOGOcharcoal

2 жыл бұрын

Hmmm, the only thing that I can think of is to catch the temp while it is still rising and close down the vents a bit earlier. This will prevent the fire from burining too hot.

I use both top and bottom for good control.

@FOGOcharcoal

2 жыл бұрын

That's the best, finding what works best for you!!!!

Love your videos! Dumb question but what are the black gloves that you cook with? I want a pair!

@FOGOcharcoal

2 жыл бұрын

That's actually a great question. Those gloves are from Kick Ash basket and are available on their website. Tell them Captain Ron sent ya

Hi Ron, first of all thank you for your interesting and helpful videos. You always get a thumbs up from me! I tried for Low and Slow your recommendation for the temperature control. Wide open at the top and almost closed at the bottom. Unfortunately I did not manage to keep the temperature at 250 degrees. The temperature got too high. What could be the reason for this? Too much wind maybe? Looking forward to your answer. Many greetings from Germany! Jürgen

@FOGOcharcoal

2 жыл бұрын

Danke, Jurgen! Yes, wind could have played a part in it. If that starts happening, you can also shut the top vent a bit to restrict the air flow even more.

@LanceLance-rh3qn

2 жыл бұрын

@@FOGOcharcoal Thanks Ron for your quick reply. I will give this a try. Have a great day to you!

Another very informative video for this new Egg owner. Thank you Capt Ron............oh by the way, what gloves is it you're wearing during this video? I don't see them on the FOGO website.

@FOGOcharcoal

Жыл бұрын

Glad you liked it! The gloves are available directly through Kick Ash Basket

Hi! Can you please explain settings for using both vents in tandem? Thank you

@FOGOcharcoal

2 жыл бұрын

Hi Hugo, it is all a matter of air flow. The less air flow, the lower the temperatures, the more air, the higher the temps.

I adjust temp with the lower vent and have the top cap vent wide open. I’ve found that if I leave the bottom open and reduce the top vent, it creates that creature flavor on food. No bueno!

@FOGOcharcoal

Ай бұрын

No bueno is right! That is exactly how I do it!

Are you able to do an overnight cook and maintain steady temps without the air blower?

@FOGOcharcoal

2 жыл бұрын

Yes, it is absolutely possible but the air blower lets you rest easy if you're unsure and it works like a champ.

Capt Ron, do you know where I can order an expander for a Medium size Big Green Egg?

@FOGOcharcoal

2 жыл бұрын

Hey Jim, you should be able to get that directly from your local BGE dealer. If not, try contacting BGE directly.

Do you prefer using the top fully open and adjusting the bottom for all cooks ? Or do you sometimes reverse it and have bottom fully open and adjust top ? I have only just started to look to do these techniques from watching you channel as was always playing about with both vents simultaneously- was very difficult for a beginner 😂

@FOGOcharcoal

2 жыл бұрын

Hey Mark, yes sir, I personally prefer to leave the top open and adjust my temp with the bottom vent. Try it out and find what works best for you.

@markp849

2 жыл бұрын

@@FOGOcharcoal thanks so much for your reply ! Will definitely be trying it out 😊 Wondered, am I able to purchase Fogo lump here in the UK ?

I use them both the vents

@FOGOcharcoal

Жыл бұрын

That's cool Dave. The good part is that there really is no right or wrong way. However you find works best for you is definitely the best way!

Bottom Vent but depends on which way the wind is blowing. My faces West so other wind diection I have adjust accordingly

@FOGOcharcoal

11 ай бұрын

Yes, that can make a difference

Ron, I notice you have your BGE next to your house in a screened-in porch. My husband is resisting this idea for fire safety but I think it would be advantageous with the inclement weather we have in the winter. How can I set his mind at ease?

@FOGOcharcoal

Жыл бұрын

I have 4 that I burn on that screened in enclosure. I have never ever ever ever had an issue. I have no ventilation. I do have a portable fan that I may use sometimes to disperse the smoke when I light it but other than that, hundreds and hundreds of cooks without incident. The ceiling isn't even discolored.

I use both top and bottom vents, depends on situation and what I'm cooking.

@FOGOcharcoal

Жыл бұрын

Excellent. There really is no right or wrong, it is all how you prefer to do it

What brand/make are the black gloves you always wear?

@FOGOcharcoal

Ай бұрын

The gloves that I wear when I handle charcoal are from Kick Ash Basket.

Been grilling all my life but new to smoking. I've done a few briskets, and roasts and have ONE QUESTION. Is the smoke too bitter when you light it partially in the middle and start your smoking? I was always taught to burn the coals until the thick white smoke goes away. But if you do that on a smoking project, the coals will get too hot and burn out too fast.

@FOGOcharcoal

2 жыл бұрын

Yes, you do not want to put the meat in there while the smoke is thick white. Put your wood in after the coals have been burnng for a bit. Then wait until the smoke starts to turn from white to blue.

Hey Cap’n, I’ve been reviewing your care videos, to add to what I already know. Thanks! When I cook, I leave the top vent open and control by the bottom vent. My thinking was it added more smoke flavor bc the meat had more smoke flowing over it. That’s not correct? The other question I have is I’ve noticed the wind impacts temperature control. I don’t have that little device you showed. However, I use a board in front of the bottom vent. Do you have anything you do to control the wind?

@FOGOcharcoal

11 ай бұрын

Hey Dan, my Eggs are under a covered screen enclosure so we really don't get much wind there. It would be hard fpr me to say. Although, I have Eggs at other peiples house and have never really had a prob with wind making a difference.

@Dan-pp8oy

11 ай бұрын

@@FOGOcharcoal thanks Cap’n, I’m going to try something different with my vents. Of late, I’ve been using the bottom vent to control the temp and leaving the top vent wide open. My thinking was more smoke flow over my protein. Reading a few BGE forums, they explain the fault with this. Leaving the top vent wide open actually increases the temp. Thanks again!

I've found using the top cover on my reggulator works best for control, but I also make sure that I never wear yellow crocs.

@FOGOcharcoal

2 жыл бұрын

LOL, that is very understandable, they're not for everyone!! Good eye by the way...

I got the Eddie Murphy shout out. See that, Gus!

@FOGOcharcoal

2 жыл бұрын

LOL, glad you caught that. Now roll Charlie around a little, he'll be ok.......

I hope this helps answer your questions. If you have any more questions, fell free to reach out any time!

@FOGOcharcoal

2 жыл бұрын

Lot's of great info here Ron!

I have used the flame boss system on my egg and have found the need to tape up most of the fan input opening to limit free flow of air. There is no damper on this system. Prior to blocking this flow i could not hold a low temperature and the fan never turned on due to being over temperature.

@FOGOcharcoal

Жыл бұрын

If you close the top vent, it will definitely limit the air flow and it will burn at low temps.

Ok, I’m really struggling. I have the top vent wide open and the lower vent open enough to hit 300f. It sits there happily for a while (20-40 mins) but then the temp starts to climb. I haven’t touched the vents. What’s going on?? Thanks

@FOGOcharcoal

2 жыл бұрын

Hey Mark, once the fire is settled, it will tend to climb. Just shut the bottom vent more if it starts to climb. If i gets too hot, you can always dump some new charcoal on top and that will actually lower the temperature.

What is the charcoal you used? What brand?

@FOGOcharcoal

Жыл бұрын

That would be our charcoal that we produce, FOGO

What temperature and time for burgers and ribs ?

@FOGOcharcoal

2 жыл бұрын

Hey Donny, I usually go about 350 for burgers but I usually grill them direct so the temp is variable. There are many different ways to do ribs. If you search our channel, we have done videos on a few of the different methods.

Would there be any chance of breaking the ceramic deflector if it went in too cold? The last time i needed to use the deflector it was in the bottome if my grill cabinet frozen down with some moisture that had keaked in. To be safe i brought it in the house and warmed it up slowly to 200° in the oven before taking it back out to the Egg. Judging by the palm trees in your yard chances are you have never experienced that

@FOGOcharcoal

7 ай бұрын

Hahaaa, you are correct, although I did grow up in NY. I would definitely imagine that you'd run the risk of cracking it if putting it in there too cold.

I close down my bottom vent to where I want it, then adjust with the top.

@FOGOcharcoal

Жыл бұрын

The beauty is that there is no right or wrong. Whichever way works for you is definitely the correct way.

I'm still finding this hard. I have tried using the one vent system and using both vents. I have found that it is very difficult to hold this thing at 225 . I have had some better success at 250 but even that creeps up into the 270 range over time. If I want it at 250 I start regulating the vents at 230 but it still gets too hot. I have just started to try and hold it around 250-270 and just use the meat probe to gauge when it's done.

@FOGOcharcoal

7 ай бұрын

That wind can definitely be tough

Don't have a bge but I was given a free char broil kamander and im assuming is the same concept but instead of me waiting 220 to 230 to close the vent so It can reach at 250 I did it at 200 and it went all the way to 270 until I just close out all the vents and waiting for it to drop to the right temp

@FOGOcharcoal

Жыл бұрын

I don't have any experience with those. Sounds like that fire was heating quickly. If that happens again, pour some fresh charcoal on top and it'll drop the temp quickly.

@swatz22

Жыл бұрын

@@FOGOcharcoal with shutting the valves I waited about 30 to 45 mins for it to drop to 240 and opened up the valves and I guess it shut off on me so I had to light it up again I did so and at 170 closed the valves still went to 270 but held there and very slowly went up to 300 and by the time ribs hit temp it was at 318. I closed all the vents to cool off and a few hrs later temps still holding at 300 and not cooling down

Fired up my big green egg for the first time today. I followed your method of setting it for smoking at around 250 and it held that for a while and then all of a sudden it started to spike and I close the vents down pretty much almost all the way and it’s still continue to climb so not sure what I’m doing wrong?

@FOGOcharcoal

2 жыл бұрын

Hmm, that is odd. Maybe check for air gaps? Put a piece of paper in between the dome and base. It should grab the paper if you try to pull it out. Other than tha, I can only surmise that the vents were still too wide open. Once the fire starts building, it can be tough to get it back under control. I'll dump some fresh lump on the fire, that help to extinguish it a bit. Let me know how that works and what you find.

@bugbiteflytying

2 жыл бұрын

@@FOGOcharcoal I finally figured out what was going on. There was a fairly good gap in the back by the hinges in the gasket. I loosened the bolts let the dome settle and then tightened them back up and it’s working perfectly. Much to learn. Doing a brisket today and it’s holding at 245 like a charm.

Just got my new egg

@FOGOcharcoal

Жыл бұрын

Welcome to the addiction!

I bought my first BGE IN 1995 2nd one in 2001 3rd one 2015 it all started at a bbq competition in Georgia when some random guy showed up cooking aka demonstrating under a tent cooking steaks..was mr fisher himself..I was intrigued so I struck up a conversation with mr fisher when every stick burner was laughing at him..make a long story short I have 3 different sizes and have done many comp cooks on them work with a catering company so I consider myself an expert on BGE and believe I’m responsible for a lot of ppl owning them a lot of retail stores for having them..I’ve done quite a few demos..and built 1000’s of tables and really only mods I’ve ever made on my xl was a digiq yea I have a lot of accessories all have there place..now I’ve tried every lump charcoal from far and wide years ago and always back to BGE brand I have heard of fugo but I never seen it but idk if I would buy it just because I been burned getting away from BGE brand…

@FOGOcharcoal

2 жыл бұрын

Well, we are definitely glad to have someone of your experience here with us. Hey, try it out, I think that we may just surprise you. I have had the pleasure of meeting Mr Fissher as well. A very nice man!

So how do you control temperature overnight for long cooks? Any tricks there? I've tried a few ideas but I end up losing sleep no matter what...

@FOGOcharcoal

2 жыл бұрын

Hi Dave, if you're losing sleep over it, you may want to look at the Egg Genius or Flameboss Temperature controlers. They make it alomost foolproof for a good piece of mind. I also recommend mixing some of our Black Bag with Super Premium when doing long overnight smokes. I hope this helps.

@davemarkham4059

2 жыл бұрын

@@FOGOcharcoal They're too expensive for for me (bought my BGE with stimulus money from a local dealer :-) though surely foolproof. Lots of people do overnight smokes and say it's easy so I figure there's a better way to try out there.

@DonWW

2 жыл бұрын

@@davemarkham4059 Dave, if the controller gig is too expensive, the next best option may be monitoring. ThermoPro and others make wireless monitoring of both pit and meat temperature for about $50. Put the remote unit by your bed and it will wake you if either go outside of parameters you set.

So when using the egg genius, where is the upper vent positioned?

@FOGOcharcoal

6 ай бұрын

Nearly closed. If it’s too open, it’s too difficult to keep temps in check.

I think the biggest mistake new BGE owners encounter on on this is not leading the desired temp and damping down a bit at a time to let the Egg stabilize at the desired temp. It takes patience at first, but you will quickly be able to judge it after a few cooks.

@FOGOcharcoal

2 жыл бұрын

You are absolutely right John, no doubt!

How do you know when charcoal is ready? I’ve heard people talk about different smoke colors or do you go by egg temp only?

@FOGOcharcoal

2 жыл бұрын

Hi Rene, That's a great question. We recommend to wait until the dirty white smoke is gone. It will be blue or even clear when it's ready to cook with. Even when it's clear, it will still be giving that smoke flavor.

I've been over cooking my ribs on the BGE. I'm doing 3-2-1 method, as well have done the 2-1-1 method and still over cooking. Thinking it's temp control.

@FOGOcharcoal

Жыл бұрын

HI M! Honestly, I pretty much cook my ribs with no wrap any more. I just find they come out more consistent.

@user-jv9gx9dh9k

Жыл бұрын

@@FOGOcharcoal I'm finding that any wrap, foil or paper, are over cooking my ribs. I have the 14inch egg so maybe that's too much concentrated heat within a small space? I have the Large Big Green Egg being delivered this week so I'll see if there is a difference. How long is your typical St Louis style ribs cook? Any advice is much appreciated! Huge fan of your channel. Thank you. -Mario

Of course it gives good flavor ....you are selling it

@FOGOcharcoal

2 жыл бұрын

Actuallly, we do not sell Big Green Eggs at all.

Where are FOGO charcoals and accessories made?

@FOGOcharcoal

2 жыл бұрын

Hi Todd, all of our charcoal is made in our kilns in El Salvador.

Bottom vent control only top vent fully open is how I roll

@FOGOcharcoal

Жыл бұрын

You & me both Mike!

Control with top vent

@FOGOcharcoal

2 жыл бұрын

Excellent way to do it!

No matter what I do the temperature just keeps slowly going up very slowly. I started out just like you did in your video and now it’s up after a few hours 20° and it won’t go back down don’t know what I’m doing wrong but I’m really not liking this thing

@FOGOcharcoal

2 жыл бұрын

Hmm, I'm not sure, try catching the temps a bit sooner on the way up. It should hold steady once you get it to temp. Maybe check for air leaks. Put a piece of paper in between the dome and base. It should have a little tug to it when you pull on it. Do this in multiple spots.

First pizza came out perfect.. 2nd one burned the crust using the same procedure.. Help??

@FOGOcharcoal

2 жыл бұрын

That's fairly common. I'd recommend to close the bottom vent whenever you open the dome. It allows more air to get to the fire and the heat goes up rapidly when you're at pizza temps. The stone must have heated up more. My pizza setup- conveggtor with the legs up, grate, another smaller conveggtor on the grate and the pizza stone on that. You don't need another conveggtor, just get the pizza stone raised up higher in the dome so more heat gets to the top of the pizza and cooks the top more in synch with the bottom.

What gloves are you wearing?

@FOGOcharcoal

7 ай бұрын

They are charcoal gloves from @kickashbasket. I also use our Nitrile Gloves to handle charcoal quite often. linke.to/nitglo

I use my top vent the bottom stays wide open my friend

@FOGOcharcoal

2 жыл бұрын

See, I do the polar opposite. The great part, there really is no right or wrong.

@g2skinny

2 жыл бұрын

@@FOGOcharcoal it works great for me man I need to try your method and see bro I just grill the way I grill your way may be better I gotta try it and see my friend

Why do I watch these videos if I don’t have one and I never intend to get one I’ll get a Weber summit or kj i think it because they’re pretty

@FOGOcharcoal

2 жыл бұрын

Well I am glad that you do Jeremy. Many of the topics we cover here are easily adaptable to other grills as well. I'm glad that you are enjoying them.

Did you get a new mic is sounds a little off.

@FOGOcharcoal

2 жыл бұрын

We had some technical problems with our regular mic and had to use a different one this time. The problem has been corrected. Good ear, thanks for letting us know, it is appreciated.