180 to 250 °C, less than 20 minutes, lid closed: barbecuing done the right way.
Pulled pork, brisket, spare ribs: a low, stable temperature for hours.
Dutch oven, skillet, wok: the EGG also becomes a stove.
Cook by temperature, not by time
Each piece is different. Only the core temperature guarantees perfect cooking
Chips, chunks, hot, cold: which wood for which food, and how to go about it.
Around 200°C using indirect heat: the setup for golden, juicy roasts.