That's the same price I paid, only I got a platesetter and no side tables or lump...and it was used once!
My platesetter broke so I got the oval combo from the Ceramic Grill Store. You won't regret it at all.
Have fun with the Egg too. They're flipp…
Easy there SickEyeDiaz, you may be accused of inflicting unfair punishment on Thermoworks for giving a negative opinion about their product.
Yeah I figured there would be a little backlash! It's a great product, I jus…
A backlit display should be standard for something like this...after all, it's not 1988 anymore.
Dude, get yourself some floodlights...after all, it's not 1898 anymore.
And please forgive my stupidity. I would have cooked the steaks fine on instinct without the thermapen, but decided to forego that and rely on only temperature so I could possibly add another dimension to my cooking with this new and expensive tool.…
And to answer was Best of the West. First time using. Small small bag. That piece took up 1/4 of bag, dust took up another 1/4
Overall worst lump ever used.
But never seen anything so big
That's what she said
I had some friends over last weekend and made some bbq pulled pork egg rolls.
The pork butt roast spent the day cooking in the egg. Meanwhile, I made an awesome sauce:
Thanks for the video Village Idiot. I actually seasoned it in the oven, and then seasoned it like she recommended in the video!
So here's my first wok attempt on the BGE:
I took pics along the way, but I may as well just show the end result. Smell…
Got the spider in the mail today. As an added bonus...the pizza stone that came with the charcoal grill I got a couple years ago fits perfectly in the spider, so I can use that as a heat deflector if I need to.
Really hoping the wok comes tomorrow.
Looks really good! What kind of grate extender so you have?
Its the AR (adjustable rig):
My regular grid sits on top of it.
So the high temps won't be a problem with the one I have?
I just don't want to cook something in it if it's going to release chemicals into the food due to the high temps.
I was watching youtube videos last night of guys cooking with a wok on the B…