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  • While accurate, these posts make it seem like the Maverick is hard to use.  In fact, it is incredibly easy to use.  It'll take you 5 minutes to set it up the 1st time, and then you'll be an expert.
  • I only have an XL, and I've never regretted having the extra space.  I think the main advantage of 2 of the same sizes is to share accessories, but if you have the $ to buy 2 then I assume that's not a big concern.  I suggest you buy an XL first and…
  • I wonder if air flow is a problem.  Sometimes I'll take out all the charcoal and then re-pack by hand, but I don't always have time for that, and it's obviously messy.  I'd buy this if I could, but they don't seem to make for an XL which is what I h…
  • I think you have to cut off alot of the fat  before you apply rub.  First take off the membrane, and then cut off alot of the fat.  I do this with beef ribs (my favorite) and they turn out great.  Same thing for pork ribs.
  • so, even though I pulled the brisket from the egg with the internal temp was about 172, it turned out great.  I FTC'd it for about an hour, and then made sure to cut against the grain.  The meat was consistently delicious and tender, and the family …
  • I have had the same problem.  what are you using to start your egg?  I have used fireblocks but they don't seem to get alot of the charcoal going -- so I think they are good for low and slow cooks.  for high temps, I have started using an electric f…
  • okay, this was interesting.  I took the brisket out to wrap it, and as I did I used my thermapen to double check the temperature.  The pen went in like butter in places.  in other places it didn't.  I pulled off some meat.  where it went in like but…
  • Here's our setup.  Our house is a couple of blocks from the beach, and is located on canals that lead to back bays where we go fishing, crabbing and tubing.
  • do you think I should take it out, foil it, and put back in?
  • Ugh, now the temperature has dropped 2 degrees to 169.  But thanks for the advice, I'll pump up dome temp to 280
  • It was about 10 pounds with the bone.  after FTC for about an hour, the meat was definitely done, but the bone did not slide out like others have written.  the thermometer went in easily but I wouldn't say like butter.  do you foil from the start?  …
  • what a great idea with the chicken breasts, I'll have to try it, I think my family will like it!
  • Admit it, you got the XL for situations like this (just like me), so go for it!  Low and slow cooks are forgiving, so everyone will no doubt be in awe of your food.
    in XL Maxed Out Comment by n2wdw July 2013
  • "flare ups only happen when the dome is open" ... which is exactly how I had it, as I was treating the egg like a grill ... okay, I've got alot to learn still, I'm ordering the AR combo ... more toys to play with
  • KennyLee said: Why was it tough on your arm with the steaks?  I do mine around 600* for two minutes a side, then flip again and shut everything down (top and bottom vent) and let them sit for another 2-4 minutes depending on wanted doneness. …
  • Thanks -- yep, I'm learning more each time
  • I originally was going to buy the L, but in the end bought the XL for the extra grill space.  My first cook was on Memorial day, and the wife invites everyone over for "Mike's first use of his new egg."  Talk about pressure.  I did 8 racks of ribs, …
  • Thanks!
  • Looks great!  Can you share your recipe?  Did you put it all into the pan and let it go, or pre-cook some stuff and then combine into the pan (it looks like the chicken thigh was pre-cooked)? 
  • Charlie tuna said: Before buying an egg, i was ,for many years, hooked on the weber kettles.  I had learnt how important it was to KNOW whats happening inside my kettle, and i think i have owned all available wireless monitors, even got all m…
  • So I ended up buying the Maverick ET732.  The only thing to watch for is getting the probes wet, but since I'm doing all the cooking on the Egg I should be able to avoid that.  cyberq wifi is cool but never a serious candidate due to the $400 pric…
  • JSobotkin said: i like my cyberq wifi! love being able to view the temperatures even when i am outside the wifi range. Ouch ... looks cool but $400?…
  • Just got my egg too.   I won't get rid of my gas grill, but I think it will be used for quick hot dogs at lunch and when I need to grill chicken legs for the kids (while the adult food is on the egg)
    in New Hatchling Comment by n2wdw June 2013
  • looks great.  question -- what's the purpose of the mustard?  I actually don't like mustard so I don't want that taste on my food.  thanks
  • Looks great.  how did you measure the grate temp?
  • Thanks for all the suggestions and advice.  I'm eating the chicken for breakfast and it tastes just as good (even though I heated it in the microwave).  Definitely has alot of smoke.  I used chunks this time because the chips burned up fast last wee…
  • Spatchock is something I plan to do.  I actually do this under a brick (chicken under a brick) on my webber gas grill, and I'm looking forward to doing it on the Egg.
  • GaryLange said: I bet that was as good as it looks! It really was!  It was so moist.  When I cut into it alot of juice came out.  I'm so psych right now about the egg!
  • another try at posting a picture of the chicken.  I didn't know what to expect from this chicken on the egg, since my wife and I are really good at making moist chicken in the over.  But this chicken blew me away.  It was the BEST chicken I have eve…
  • Scott P said: Try this web site for a drip pan. The pan fits perfect between the plate setter and the grid. There are 2 different sizes one for large and XL. Wrap in foil for easy clean up  …
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