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  • Hey - sorry to unearth an old thread but had a question about Bobby Flay's dough recipe (or any for that matter)....I've used BF's in the past and found it easy and great. We're having a "Bring your own pizza topping" party here and could be in ne…
  • Can you tell me about the foil/towel/cooler thing? (I think I JUST figired out what FTC stands for  ) ) I pulled my pork off this morning and put into a cooling down 100 degree oven for an hour before pulling. I imagine FTC does the same without t…
  • @Tjcoley - thank you. I "get" the 'if the smoke smells good' thing after sitting beside the Egg yesterday for a couple hours pre and post-meat insertion. There was NO WAY I was going to be able to tell if the smoke was clear blue in the dark but I c…
  • Now the new trick to to tell if the smoke is clear at night! Lit a fresh load about 45 min ago (10:30 pm), with smoke wood pockets dispersed through the load. Letting it creep up to 225/250. If I can get if to hold for 40 min I'll put…
  • SUCCESS EVERYBODY! Thanks for all the tips! Big basket of grilled veggies nd some perfect, non-smoky chicken breasts! So, so moist!
  • Thanks Skiddy. Will try tomorrow night. Raised to the felt line enough? Adjustable rig is still in the mail.
  • I've got a bag of plain old Royal Oak that I haven't tore into yet. The lump in the egg currently is called Maple Leaf. Is there something specific you can look for in lump that will give you hints as to whether it'll be a flavourful wood or not (li…
  • I like the look of those baskets - haven't seen them before. (New to the Egg world.) Can you tell me where I can find them?
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