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BGE use-primarily low&slow/hot&fast/another mix/or something else?
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lousubcap
Posts: 32,406
Curious as to the predominant use for your BGE; smoker, grill, oven or other. I'm in the smoker category with the primary temperature band 250*F +/- and dipping lower (180's) for smoking peppers, salmon and a few other goodies. And I do go to the "hot&fast" side for steaks (cow or other), some roast cuts, spatchcock anything, pizza and the appetizers. Probably run 80+% low and slow. Of course, with the required time for low&slow it does skew the curve.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Wife and I have steaks every (most) Sunday nights and pizza on Friday nights so of course those are high temp cooks. Ribs are about every other week and a pork butt when my daughter says she needs it. She has three teenage boys and they love Q.I've got a Cookshack Smoker and a CharBroil infrared grill also and I hardly use them at all.3-2 in favor of high temp on average
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I'm all Over the map. I'm still trying to find a way for it to make ice or dispense cocktails.Keepin' It Weird in The ATX FBTX
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Which egg?
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grill (400 or under) 50%high heat 25%,low & slow 25%...something like that.Packerland, Wisconsin
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I'm all Over the map. I'm still trying to find a way for it to make ice or dispense cocktails.
If you find a way let me know!Simi Valley, California
LBGE, PBC, Annova, SMOBot -
Oh I will, from my yacht!I'm all Over the map. I'm still trying to find a way for it to make ice or dispense cocktails.
If you find a way let me know!Keepin' It Weird in The ATX FBTX -
So far, I'm running approx...40% high heat (steaks and pizza)40% grill (burgers, brats, chicken)20% low and slow (ribs, sirloin tip, butt this weekend)Bought a pizza stone recently and pizza will likely bump my high heat usage up a bit. Pizza is absolutely awesome on these things!
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I have had mine two and a half weeks. So far
Ribs twice
Steaks twice
Hamburgers twice
Chicken twice
Pizza twiceSo far I have a twice theme going. Tomorrow I am doing my first Boston Butt to get to twice I need a first
Steve Van Wert, Ohio XL BGE -
You can fit 2 on there. Counts for me.Keepin' It Weird in The ATX FBTX
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I am more on the low and slow side...I do a lot of pork tenderloin, chicken, pork steaks, etc all of which I tend to stay south of 300 degrees on.
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