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Lesson Learned

StuartStuart Posts: 110
edited 6:57PM in EggHead Forum
Well its Friday and that means Pizza! So why didn't I think to get more lump? The bake started at 400 degrees when it was obvious that the egg wasn't gonna get any hotter. Five minutes into the bake and the temp was dropping, off came the pie/stone, fire bricks and grate and I dumped in the last of my bag. The fire stoked well and the bake went off great.[p]Well I thought so until I noticed the pie had a superfine dusting of charcoal. Evidently the updraft of the fire sent coal dust on my creation. We ate it anyway....still beat the junk the chains deliver to my house![p]Don't cook with dust, watch your fuel supply and never think you have too much lump in your fire box. Things will be better next week!


  • Just in case you are in a pinch - for charcoal. K-Mart has "Martha Stuart" lump sugar maple at $4.99 a bag (8.8 lbs) which works out to a liveable price. Tried it - OK nothing extra special but every bit as good as the BGE stuff. The stuff is in a striped bag - if you go looking for it - some nice sized peices of lump.
  • J AppledogJ Appledog Posts: 1,046
    I am in Northern Michigan near a town so small it is known as 1, (Onekama).
    My mini BGE is here and lump was running low last weekend. There are about 4 stores in town. One is a ServiStar Hardware store. I thought that I was pretty cool, pulling up in my turquoise '66 Pontaic Catalina station wagon/pick-up to order a bag of lump. Once in the store, I had to explain CLEARLY just exactly what lump, hardwood charcoal is, TWICE. It turned out they had some on the shelf! Did they just want to make me feel like a total idiot, or did they have no clue as to why it had been taking up shelf space for so long, and/or why anyone would ever buy it? Maybe tomorrow I'll ask.... JCA[p]

  • djm5x9djm5x9 Posts: 1,342
    J Appledog:[p]If you have the space, there is a lot to be said for buying lump by the pallet.[p]Give us a treat and post a picture of that Pontiac! Just bring back a few memories, dear . . .

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