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  • If it is a plastic composite that won't absorb rain water, it might be better than wood IMHO. If it is a composite made from wood chips, etc. it could get ruined. PS Nice ride
  • Very nice. I'm thinking of doing something similar if the price is not too crazy.  I'm sure some of my friends find my stained wood BGE table top a little grimmy looking.
  •   Fred19Flintstone said: I was thinking maybe it was "National Tune Up Your Snowblower Day" in preparation for when winter starts next month. I think Fred19Flintstone might be a little jealous. :-)  I would be too, if I had to wait until …
  • Maybe a very thin crust pizza might cook properly at those high temps. and i'm talking real thin. But any thicker crust takes time to cook and at those temps, it's gonna burn before its cooks all the way.  I do thicker crust at 450 and can do thin c…
  • Dino ribs and pork back ribs!! Friends were impressed. Ribs were probably the best I've done yet, so I'm getting better. Slow cooked at 225 (no foil) rather than 300; pulled around 185. Pork ribs were not as juicy as the beef, but good.
  • Another chicken with no legs, eh?  Must be a special breed from the north east USA.
  • Fred19Flintstone said: Sub par meat seldom produces great results all things being equal from previous cooks. After talking to my butcher at a big grocery chain today, I think Fred19Flintstone nailed the answer right from the start. The "cor…
  • Just a thought.., But you could attach the Maverick pit probe to the thin metal piece holding the dome thermometer in place briefly just as a test. I did this on my last cook just to see if there was a difference. There was only about a 4 degree dif…
  • I agree with the above comments: cut the smoke down (for a while), overcook for now and slowly adjust. And let them know that pink is not a sign of blood.  Try some chinese wok and pizza on it to get them to appreciate how great the BGE is.  Best of…
  • Lit said: I really do not like beef ribs but if you cooked them to 190 degrees you way over cooked them. I usually do mine at 250 dome and they are done in 2.5 hours or so. At 300 dome I am guessing those went 4 hours or so to get to 190. I would…
  • Biggreenpharmacist Think he meant dog ribs? I hear great danes are really tough compared to collies or labs. I'm sure it's nothing a little Dizzy Pig Seasoning wouldn't fix. lol
  • OK Now we're getting somewhere! :-)  When the ribs curled, were the "curled ribs" tough, dry? How were they? What pit or dome temp did you use?
  • dayzed&confused said: Only thing I can think of is they were creamated.Too hot too long. Do you have a big dog? Dog? Good idea, but I don't think you realize how tough these were.. There's no dog on this earth that could chew these.
  • Well..., I paid for Beef Back ribs... but I got tough ribs was like out of a horse,  a water buffalo or donkey.     "overcoooked?'  Good question but the ribs started to go into a contortion or" death curl" at an internal temperature of 160 wh…
  • The “Super Peel” works flawlessly and a quick demo entertains the company. (Juggling and knife throwing are beyond my ability.)
  • BTW, roughly how long is a riib cook at 225-250?  (I need to time it roughly with when the wife wants to serve the meal.)
  • gerhardk said: I agree the eggs temperature must have been higher than you thought.  When I do ribs I don't check their temperature but do it by feel and look. Gerhard I guess I'll start using the feel and look measurement.  The egg t…
  • td66snrf said: I never cook my ribs that hot or cook them meat side down. I always cook them meat up/bone down.  I don't cook ribs that hot either. About 225-250 works well for me. Another thing is forget the thermometer. Look for the meat rece…
  • jccbone62 said: Wow I've never seen something like that. They look dried out. Was your temp gauge off? DigiQ Guru and BGE thermometer were within 4F. DigiQ meat probe was broke so I used a backup and did not check it with the Thermopen.   So…
  • I got it.  Horsemeat
  • sumoconnell said: "Weird wild stuff! Was one side cooked more than the other? All I can think of is if the stone wasn't centered on the spider and one side was hotter. Then one side is almost cooking direct, while the other was indirect. I'd thin…
  • On the next chicken I worked a spoon between the skin and meat, poured in rub, and worked rub around. I felt i left the chicken with a little dignity this time. :-)
  • to The Naked Whiz: I've not had a problem with probe wires. I just seen a lot of discussion about problems with probe wires and how to protect them, etc.
  • With all the BGE accessories, I'm running out of inside storage, so the cake can/Rubbermaid outside storage idea might be a good option. And, I did wonder about the how far away the DigiQ guru should be from the BGE.
  • I must be doing something wrong, Rholt. It must be at least 15 minutes before I see 300F
  • No video appears when I click on 'button', .  am I doing something wrong??
  • pics: lights above webber, which is not getting any use
  • I have a roof over my deck for shade and raincover. After I bought my Webber gasser a few years ago, I had the electrician install two potlights above the Webber BBQ. Now I may need a couple more potlights for night BBQs above BGE.  
  • I don't have a side burner on my Webber, but I did just learn something watching the video. The burner runs about two minutes firing up the charcoal.  I don't spend near that amount of time with my propane torch, so I need to use a little more propa…
  • That's cool
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