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  • Hello everyone . . . thank you for the comments.  This gives me enough to experiment with over the next few weeks, and I'll follow up to let you know what worked.  I have a good 6+ chickens I plan to invest to the cause of figuring this out!   One…
  • To many people's point, I also realized there is nothing special about a specific cooking temp listed in a recipe.  Though we have loved the brisket today, we would have loved it more had I started cooking at 9am this morning in time for an early di…
  • Successful completion of brisket #2 this morning at 5am (6 hours earlier than expected, based on recipe I was following).  Thank you all for your tips.  Was able to keep temp at ~240 degrees for a 6.5 pound brisket for 10 hours.  Tried to keep the l…
  • Thanks all for your suggestions.  It looks like I have a lot of learning and experimenting to do, but looking forward to it. As to some of your suggestions, I definitely was going about this totally wrong.  I was starting a full-blown fire with the…
  • Have a question as well as a tip for you.  First the question . . . how did you get dome temp as low as 225?  I have had my egg for 2 months now and can't get even close to that low without snuffing out the fire. And now, a very novice tip . . . I …
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