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My New Large Egg... what to cook...?

GirlyEggGirlyEgg Posts: 622
edited November -1 in EggHead Forum
So in Augusta and then last weekend, I had a hard time holding a 300-400 temp on the large... it kept creeping up toward 600 (which is why some of you got a burned pancake!) In Augusta, it was lit with a torch, and last weekend with a firestarter... at home I'll start it with a papertowel/oil twisty...

Anyway, someone - I think Jupiter Jim or Sparky...or the little chefs in my head - said it was because it was new and the inside, porous ceramic was still absorbing smoke, etc.... Assuming that's true, what is a good cook to "season" it... I want to do ribs, but I don't want to babysit it all day...

Thoughts?

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