How to set up for Roasting
Main content
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 have warmed up and the fire is established (around 10 minutes), close the Dome. Around 10°C below your target temperature, set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The temperature will drop but soon come back up. When the EGG 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. To capture the meat’s flavourful juices, add a Drip Pan. To prevent the juices burning and becoming acrid, you may want to consider adding the Drip Pan halfway through or, better still, pouring some stock or wine into the pan at the start.
For 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’s Dome does the job of locking in flavour and moisture; foil will only prevent the outside from crisping and colouring.
