Ok I'm tapping into this bank of BBQ knowledge again....Thanks
for the prompt replies on the fire brick issue. I ordered the plate setter, seems to get fire brick I'LL have to take a drive to Miami, is it a good thing to have both?
Ok back on track here, the thermometer. which Polder unit are you all using?
The remote sending units look cool and seems would be great for overnight cooks but I haven't seen one within reason that works by temp instead of desired doneness.
One of the first things I'd like to do is the pork but or shoulder,
my wife is Spanish so for years I've been fed this cut cooked Cuban or Puerto Rican style similar to the "Lechon Asado" post in this forum. The wife does this at higher temps in the oven, Can't wait for
low and slow in the egg, but when hers are done the SKIN is CRUNCHY
AND VERY TASTY, does the skin get crispy in the egg?
sorry about the long post ...I'm full of hot air...I gota get over this! Thanks all Phil