How Does Convection Cooking Work?
Convection ovens have long been a mainstay of professional kitchens because these breezy heat sources produce faster cooking times and evenly cooked foods. A traditional convection oven has a fan that circulates the air around the food, evenly 
distributing the heat. Circulating air transfers heat more quickly than still air.
Convection cooking is so effective that it is recommended that you adjust your recipe to fit your oven’s new efficiency. Either lower your oven’s temperature by about 25 degrees or shorten your cooking time by roughly a quarter.
A great example of convection cooking in its prime is a wood-fired pizza oven. The dome shape of these massive hot boxes allows the heat from the flame to surround the pizza, melting the toppings into gooey goodness while crisping the crust from below.
Convection Cooking With the Big Green Egg
Your Big Green Egg is designed to work as a complete outdoor cooking system, producing unrivaled results whether grilling, roasting, smoking or baking. The versatility and effenciency of convection cooking with the Big Green Egg is achieved by adding a convEGGtor to your system.
A convEGGtor ceramic plate facilitates indirect cooking on the Big Green Egg by providing a heat-directing barrier between the food and the charcoal, transforming your EGG into an outdoor convection oven.
The design of the convEGGtor, in conjunction with the thermal properties of the EGG, allows heat to efficiently radiate within the Big Green Egg’s dome and prevents the direct flames and heat from overcooking the food.
Convection Smoking
For Texas brisket, low and slow is the cooking mantra. When using the convEGGtor for low temp cooking with the Big Green Egg, you can add natural wood chips or chunks to infuse the air with savory smoky flavor. Wood smoking chips and chunks add a variety of delicious flavors to foods cooked over the coals. Each type of wood will impart a different flavor to meats or other foods, resulting in an endless variety of new flavor combinations. Slow convection cooking with smoking wood chips or chunks produces aromatic meats that are unmatched in juiciness and flavor character.
