Mastering Low & Slow cooking

Low & slow requires patience, not effort. The key: good preparation, then leave everything alone.

1. Prepare the EGG. Stir the remaining charcoal and empty the ash: clear vents guarantee a stable temperature. Fill with new charcoal up to 5 cm below the top of the fire ring.

2. Bring up to temperature. Light it and let the ceramic heat up for about ten minutes, then close the dome. At 10°C before the target, add the ConvEGGtor and stainless steel grid. Let the temperature rise again, then adjust both vents together until stable.

3. Do not touch anything else. Do not stir the embers and do not constantly open the dome: the temperature will spike.

4. Cook to temperature. Check with a thermometer. At the end of cooking, let the meat rest wrapped in butcher paper: the steam escapes, the heat stays.