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Last Active


  • Rick,Iput myself in the same position as you. My ham is 19 lbs. If I go by Slomo's suggestion of 2hrs./lb. i'm too late getting it on. If you receive any more tips send me an e-mail. Hope our families are happy with the results.Have a good Thanksgiv…
  • Bamabob, I was lucky enough to get my first pizza in,temp at 550 for 6 minutes and get it back out. thats when I went to slide it on my cooling rack and it decided to continue off the rack do a 180 and land on the driveway. Needless to say I chauck…
  • Gfw, I just picked up my pig I was having raised for me. I asked to have the shoulder complete,butt and picnic together.I've had great luck with both with help from Elder Wards advice. I can only image the flavor this will bring out.Life is too goo…
  • Char-Woody,That must have been it. Any info on how I would get my hands on one. Thanks.
  • Tractor,My gasket is on the way out also. I read in the forum once that only one side of the gasket was needed.My egg was glued shut once after cleaning it at high temps.The gasket was over a year old at the time. has anyone tried the one gasket???
  • sprinter, I found them cheap last weekend. 8LB. culls for 3.99/LB.They weren't egged , but very tasty boiled. a hammer and vicegrips were a help.
  • Andy R.,I contacted BGE last week and they said they would have some info by this week. They were thinking of 1 st.,2nd.,or 3rd. weekend in October. I was there last year and what a good time we had. I just figured out how to post messages so I shou…
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