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New Egg Owner

willmwwillmw Posts: 41
edited 7:20AM in EggHead Forum
Greetings everyone. I just got a large egg Friday afternoon. Hectic weekend has prevented me from getting a lot done on it, but I have tried (shudder) Frozen Pizza on stone (Excellent!) and made some of the best baked potatoes I've ever had. Have some rib eyes and pork loin in the fridge waiting for thier turn...[p]Very Excited and impressed. I've had no problems so far with starting up and easily maintaining a temp. Was somewhat concerned that might take a while to get the hang of, but it's been a breeze so far.[p]Very pleased this forum exists...I'll be doing a lot of reading here learning from everyone elses experience.[p]Cheers!


  • BlueSmokeBlueSmoke Posts: 1,678
    Welcome! I think I speak for all of us when I say we're looking forward to learning from your experience.[p]Ken

  • BordelloBordello Posts: 5,926
    Another new egger, that's great. Lot's of help here so read the forum often and let us know what you're cooking. Good luck and be sure to learn about the flashback if you are not aware of it.[p]Here is a link to the Naked Whiz's website. On the right side of the page near the top click on Flashback (it has a burning fire next to it)
    Check his site out for other information you might like and links to other BBQ sites.[p]Cheer,
    New Bob

    [ul][li]The Naked Whiz[/ul]
  • Wise OneWise One Posts: 2,645
    willmw, if you can do frozen pizza on the BGE you're only 10 minutes away from doing a homemade pizza on the BGE. Try one (my first try I had a frozen pizza in reserve - just in case)and I think you will be surprised at how easy it is. Then think about trying a Boston Butt overnight. You will be amazed.

  • Nature BoyNature Boy Posts: 8,415
    Following this forum is much like going to culinary school for BBQ! The amount of information that passes through this little forum is phenominal. If it is a breeze for you already, just think what will happen after a few years of hangin out here??[p] might just make a few real good I have!
    What's cooking next?[p]Beers
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
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