Urbangriller Big Green Egg, Руководство пользователя

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SHUTTING DOWN YOUR BIG GREEN EGG SAFELY
Big Green Eggs store enormous amounts of heat (energy) in the ceramic shell.
It is easier to slowly increase the heat, than it is to try to reduce the heat once it has overheated.
Opening the lid will not reduce the heat, the reverse in fact happens, the access to air will feed the fire and
increase the heat.
Do not leave the lid open for more than 10 minutes, the charcoal will burn furiously, unrestricted charcoal
burns at temperatures in excess of 2500°C (4530°F) and this level of extreme heat can damage the
ceramics of the Big Green Egg. This is particularly important with an older style Earthenware Imperial Big
Green Egg.
When you shut your Big Green Egg down, the remaining charcoal is saved and can be used next time.
For a low to medium temperature, up to 250°C (480°F) close the Bottom Vent completely, but leave the
Top Vent open where it is for roughly five minutes, then close it down completely, this will evacuate some
of the heat and trapped moisture, the fire is starved of oxygen as a result of the closing of both vents and
will die from the lack of oxygen in a half hour or so.
If the temperature inside the Big Green Egg is over 250°C (480°F) it is wise to use the Safe Shut Down
technique.
Be careful, at high temperatures it is not uncommon to experience a serious flame back draft and to have
flames shooting out of the Top Vent or out of the cooking chamber when you open the lid, become familiar
with the Burping technique and use it every time you open the Big Green Egg.
In these photos, I have deliberately forced the Back Draft to happen,
to illustrate the rush of heat and scalding steam that can occur with a raging hot Big Green Egg.
If you use the Burping Technique correctly, you will never see this.