This is probably the most troublesome part for new Eggers.
Even if you’re coming from a Weber or Weber-like charcoal grill, controlling the temperature on the Big Green Egg can seem daunting.
You can relax — it’s really not as hard as you think.
In fact, once you get the dome temperature where you want it, it will stay there because the Egg walls are so thick they hold the heat and they are not affected by the outside temperature.
This is true even in Winter—I know because I use mine all year even when there’s snow on my deck (I live in the northeast). I just shovel a path to my Egg and cook like it’s Summer.
Here are a couple of videos that will show you how to get the temperature just right.
The first one is from Chef Tips:
Here’s one from the Modern Pitmaster: