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  • I've been cooking when there appeared to be now threat of rain and then find myself in a sudden monsoon.  The Egg handles it like a champ.  I've seen really good things about the vent cap linked above if you're really worried, but I (personally) hav…
  • That's flavor!  My CI never sees water unless it is in the food that is cooking in the CI.  I clean with kosher salt and a paper towel.
  • Agreed. It looks cheap. Guess the aftermarket handles will increase in sales!
  • Homemade ketchup is killer.  My wife puts ketchup on her ketchup and she won't eat the store-bought stuff anymore.  Never thought about smoking ketchup, though.  I'll certainly have to give this a try.
  • Man that lamb looks tasty!  Makes me want to get a Woo and a CI grid for my large so I can do some searing like that.
  • Frito's Scoops will burn FOREVER.  Never thought to use chips as a starter, though.
  • I also use fire bricks.  If you go this route, I suggest getting the "half brick".  They are about half the height of a normal brick.  I put three bricks down on the fire ring and then my BGE standard grate.  It's surprisingly stable.  And the best …
  • TexanOfTheNorth said, get as high into the dome as you can.  My setup is PS legs up, cooking grate, fire bricks, another grate, and then the stone.  Also, let the stone preheat for a long time.
  • mountaindewbass I guess without having proper access to the router, you're kinda between a rock and a hard place.  How about setting up a VPN on the router and then connecting to the VPN on your phone?
  • mountaindewbass Have you tried putting the CyberQ outside of your router's firewall or forwarding port 80 to the CyberQ's IP and then using a dynamic DNS service to access the webpage?
  • This was raised indirect. PS legs up, grid, fire bricks, grid, pizza stone. Temp was 450 to 475* or so. About 10 to 15 minutes. Don't forget the EVOO and pram about halfway through.
  • Thanks everyone! I really appreciate the encouragement!
  • Oops.  My first line was a bit long.  Let's try this again. I also noticed that I can now check a box to show signatures on mobile devices.  Is that new?
  • Is this another post count inflation thread?  I'm in!
  • dpittard said: Farthest you have to travel is to the grocery store. Get some good bread flour and dry active yeast and make your own! There's 1001 recipes that we can share for dough, but they all use the same base ingredients. There is  a fant…
  • Was there no smoke flavor or was it just that you didn't see smoke? As long as you have smoke flavor, you actually want to no see any smoke, or very little.
  • Raymont said: Very nice! Time for you to try pizza. Spatchcocked chicken tonight then Pizza is next. Have to make take a short trip to get great Pizza dough. Farthest you have to travel is to the grocery store. Get some good bread flour …
  • Reserving an IP address for the CyberQ is definitely the way to go. This is done on your router. When the CyberQ boots up and requests an IP from the router, the router will always assign it an IP you set (again, router side). The router also makes …
  • Made some pizza dough earlier this morning for calzones tonight. I'm gonna thaw some leftover pulled pork or brisket for mine.
  • I really enjoy woo-ing my guests with my flank steak.  Marinate in soy, lemon juice, and w-sauce and cook to medium rare edge-to-edge and it is bursting full of flavor and can be quite a show piece.
  • As long as I have an air gap in between my drip pan and plate setter, I don't use any liquids.  I'm of the camp that, in the Egg at least, the extra moisture would prevent proper bark formation.  Of course, I like my bark on the crunchier side.
  • @BrotherEgg See here: But to answer your question directly, it is a system to raise the grid to felt level to do raised direct and indirect cooking.  It works with the Plate Setter, unl…
  • I bought a $5 tarp and a $2 set of bungies to cover mine with, mainly to keep the rain and tree debris off the Egg in between uses.  I use my Egg often enough to ensure that mold/mildew/moisture doesn't build up under the tarp.  I can't fathom spend…
  • I beginning to think some of us are hitting certain DNS servers that haven't updated yet while others are hitting servers that have updated.  This is a live-fire demo of the Internet, people!
  • Make sure they're PBR cans, though.  Other cans don't work.
  • I've crushed some aluminum beer cans and used those in lieu of foil.  I'm recycling the cans anyway, might as well put them to use!
  • SaturdayFatterday Thanks!  I've got so many pizza dough recipes to try.  May I also ask you what your time/temp was?
  • I've made a sort of pork burnt ends with the spare's trimmings.  A delicious appetizer while you wait on the ribs to be done.
  • Those look absolutely incredible.  What's your dough recipe? (sorry if you've been asked this before)
  • Little Steven said: Still up and running here My guess is that you're running with a cached DNS entry.
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