The EGG Genius effortlessly controls your EGG through your smartphone, tablet or computer. It remotely monitors the heat of the Dome and the food, and automatically adjusts the temperature when needed. You can also view data from your past cooks. Pure genius! Will need to be plugged into a power source. Wifi enabled. LONG DISTANCE COOKING Set up your cook and the EGG Genius will take care of it for you. Handy if you have other things to be getting on with, or if tending to your EGG on a cold, wet day doesn’t appeal. For the longest low and slow recipes, you could even take yourself to bed! PERFECT RESULTS AT YOUR FINGERTIPS The app tracks and automatically adjusts the temperature of the EGG as well as monitoring the temperature of your food. If you want to change the temperature settings at any point, you can do so remotely. PRACTICE MAKES PERFECT The app logs all the data about your cook, so you can refer to it in the future if you want to replicate results or make any adjustments. Ideal if you’re trying to master the perfect brisket. HOW DOES IT WORK? The EGG Genius clips neatly into the Draft Door. Two wires then feed into the EGG. One wire ends with a clip that connects to the cooking grid and measures the ambient temperature of the EGG. The other ends with a probe for insertion into your food (with an adaptor, you can have as many as three of these probes). The device contains a small but highly efficient fan. If it detects that the temperature needs to be increased, the fan sends a carefully regulated flow of air into the EGG. It can also lower the temperature when necessary, simply by stopping this airflow. Genius, even if we do say so ourselves. COOK TO TEMPERATURE, NOT TIME This is a bit of a mantra round these parts. While recipes give a good indication of how long a dish will take to cook, it’s only by checking internal temperatures that you’ll get reliable results. For perfect results, here’s what to aim for: POULTRYPoultry legs: 72°CPoultry breast: 72°C PORKRoasted: 62°C Pullable: 93°C BEEFRare: 50°C Medium-rare: 54°CMedium: 60°C Medium-well: 65°C Well done (if you must): 70°C LAMB, GOAT or MUTTONMedium: 60°C Well done (if you must): 70°CPullable: 93°C FISHOn or off the bone: 50°C
