big Easy temp test

I fired up the pot after the duck cook to see what temps I could record on the Big Easy. I only had time for two tests (top and bottom of pot/cylinder) on highest setting. I recorded a mean temp of 345 degrees on the bottom and 388 on the top end. Higher than I expected. I have not read anything about cooking at other than full blast. Has anyone used a lower setting or is it not recommended to do so. I'm thinking of using it for smoked butt and possibly brisket after the wrapping but the full throttle temps would be too high for that purpose.

Happy Hapgood said:

You are not using heat to cook with TBE. Your using infrared. It needs the flame radiating at full burner to create infrared energy through the SS wall of the cylinder cooking chamber. Cook to internal temp of meat doneness.


https://www.youtube.com/watch?v=ptSS07cvr-0


https://www.youtube.com/watch?v=hWCmhrQapXI

Click to expand...

The question is: do you need the full throttle to develop infrared heat? Infrared or direct, you are still cooking with generated heat so I would think temperature matters but I don't know enough science to opine.

Happy Hapgood said:

The answer is Yes as explained in the vids. :thumb:

Click to expand...

Neither video speaks to the issue. I will message Char Broil and hopefully find out.