Urbangriller Big Green Egg, Руководство пользователя

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LIGHTING A BIG GREEN EGG FOR THE FIRST TIME
Seasoning your Big Green Egg
Before high temperature cooking on your Big Green Egg for the first time, you must season it, this is
particularly important for ceramic and earthenware or terracotta Big Green Eggs. Moisture from
manufacture and transport must be driven out before high temperature cooking is attempted. This process
will dry the Big Green Egg and ensure the ceramic and earthenware or terracotta is properly cured, some
Big Green Eggs are only partially fired to allow some flexibility in the shell for transport. I recommend
following this Seasoning process two or three times before taking the Big Green Egg to high heat.
Start a moderate fire and aim for between 150°C (305°F) and 250°C (480°F) and hold the Big Green Egg
at that temperature for two hours before shutting down, do not cook during this first heat cycle, let the Big
Green Egg settle in. look for leaks around the gasket. At the end of the seasoning burn, just before shutting
down, add two small pieces of wood to the charcoal, let them start to smoke, then shut the vents down,
look for smoke leaking, this will tell you if you have a leak and how serious it is. This shut down period is
an ideal time to season cast iron parts, grills or pots you may have.
Three Step Cook Seasoning
This process continues the seasoning of the Big Green Egg with three initial cooking sessions. It builds
on the initial seasoning and is a great time to learn the versatility of your Big Green Egg and how to
control temperature in it.
First Cook:
A low temperature 107°C (225°F) cook, suitable for Slow cooking or Low temperature smoking, warming
and drying of foods.
Second Cook:
A medium temperature 180°C (355°F) cook, a slower roasting temperature for larger (or tougher) roasts,
Turkey and Ham.
Third Cook:
A high temperature 225°C (440°F) cook,
“Oven” Hot for BBQ burgers, chicken pieces etc
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