How to set up for Roasting
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When should I roast?
If you’re looking to cook in indirect heat for longer than 20 minutes, and will need a cooking temperature of around 200˚C, roasting is probably the cooking mode for you. Low & slow and hot smoking are also forms of roasting but at much lower temperatures.
How to set up for roasting
Load and light your EGG. Once the ceramics are warmed up and the EGG is close to the target temperature, insert your ConvEGGtor onto the Fire Ring, place the Stainless Steel Grid on top and close the Dome. The temperature will drop but soon come back up. When you it is 10˚C from your target again, adjust both the rEGGulator and Draft Door in small increments until the temperature stops fluctuating. After about 10 minutes, the EGG will be ready for a roast.
The right tools for the job
Whatever you’re roasting, your choice of accessories — and when you decide to use them — is crucial. Want to capture all of your meat’s flavourful juices? Add a Drip Pan. But do this too early and the juices risk burning and becoming acrid. For bigger cuts of meat that require longer cooking times, you may want to consider adding a Drip Pan halfway through or, better still, pouring some stock or wine into a Drip Pan at the start.
Want all-over crispy skin or an even crust? Use the Vertical Roaster or a Roasting Rack to lift your meat up, away from any liquid. Don’t be tempted to use foil; the EGG locks in flavour and moisture all on its own. Foil will only prevent the outside from crisping and colouring.
