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  • Your setup will work well as long as you preheat all of the stones with the egg. The temperature needs to be at well heated (need to restrict airflow to hold temperature down) 500+ degrees. Pizza shops us this temperature and much higher to make pie…
  • Your setup will work well as long as you preheat all of the stones with the egg. The temperature needs to be at well heated (need to restrict airflow to hold temperature down) 500+ degrees. Pizza shops us this temperature and much higher to make pie…
  • Your setup will work well as long as you preheat all of the stones with the egg. The temperature needs to be at well heated (need to restrict airflow to hold temperature down) 500+ degrees. Pizza shops us this temperature and much higher to make pie…
  • The misses does not like any pink in her steak. I don't understand it, but it is the way it is for her. Spin
  • Having the family grow is always a good thing. I have owned both eggs for over 12 years and cannot yet say one is better than the other. Both can easily reach and hold 800-1000 degrees. The large takes a bit longer to heat up and uses a bit more coa…
  • Close the dome as soon as you start the fire. The egg needs to heat up if you want high cooking temps. The more well heated the ceramics are, the hotter the cook can be. Spin
  • Start with a clean egg and a very full load of your favorite lump charcoal. Fire it up in several places to build heat quickly and close the dome with the lid removed. Once the temp exceeds 500-600 degrees, add the lid, wide open. Once you have to s…
  • We definitely prefer the angus beef in a cut that will produce around 10% fat. This provides the best flavor we have found. We also like to grind the beef a bit rougher than usual as this provides a bit more texture too. Enjoy Spin
  • Freezing does stops the breakdown or at least slows it to a point where one year in the freezer is not a problem. Buy, husk, and freeze as quickly as possible. Spin
  • We used to blanch the corn first, but found that it is actually a bit sweeter if it is frozen fresh. Have done it this way for years and have yet to find a better way. Spin
  • We husk, foodsaver in bags, and then freeze. Works well for us. Spin
  • Hi YB. I'm going to order some today. That is the website of the hot dog stand I was talking about. Our best to you and yours, Spin
  • A man runs a outdoor corner hot dog stand just north of Boston. He cooks them on an egg at high temps, uses only Pearl hot dogs, and serves then blackened. To prevent curling (and increase flavor) he makes several small across the dog slices on oppo…
  • I have had a mini, small, medium, and large for 10 years. You need the large to cook long, low, and for many. I like the mini the best for steak. The meat is closer to the coals than the other models and browns very nicely. The real benefit is cl…
  • The goal is too not open the lid until the meal is ready to be removed. Opening the lid vents the heat, and vents the moisture that the meal has lost. Air only holds so much moisture and the egg has a relatively low airflow rate, so venting makes th…
    in Peeking Comment by Spin February 2008
  • Render the bacon to partially done first, then wrap the scallops. Both will be done at the same time. The cook is so short that direct/indirect really doesn't matter so do it the way you are comfortable with. Direct at 400 will work fine. Spin
  • All now works well. Thanks a bunch. Spin
  • SuperDave,[p]Hi Dave. Your method will work as well as East Cobb Eggy's. I like to cook them longer at a lower temperature. I like 230-250 degrees for 3 hours with butterflied cornish hens.[p]Spin
  • thirdeye,[p]This methods works wonderfully for us. If you don't have a foodsaver, use a ziplock bag and submerge most of the bag to force the air out and then seal and heat that way.[p]Spin
  • VictoryRay,[p]I have the mini, small, medium, and large sizes. I also love good steak from the eggs.[p]The best egg for steaks (IMHO) is the mini. Heat it to 550-600 degrees and sear one side flip and sear the other side and close the egg up for the…
  • sophie,[p]The fire bricks will work, but add a considerable amount of mass to the egg that needs to be well preheated before cooking a pizza. Make sure the egg is well heated and has to be well restricted to hold the temp down to the cooking temp be…
  • mr toad,[p]A great recipe with some nice variations.[p]Mr Toad, my email has been down so I haven't been able to return your email. The whole wheat pizza is a very good pizza. We have made it many times and it is well worth the effort. We do tend to…
  • EGGTASTIC!,[p]I have coked overnight cooks for 9 years with the egg and have never had a problem with wind affecting temperature. The fact that an overnight cook has such small openings for temperature control that it would take a very heavy wind to…
  • Okeejohn,[p]Here is a recipe from a long time forum member Cat. It is a overnight marinade or 1 hour under foodsaver vacuum. We enjoy this one a lot.[p]1/2 cups cider vinegar 1 tb vegetable oil 1 tb worcestershire sauce 1 tb chili powder …
  • Hambone,[p]This is not tenderloin, but is very impressive in looks, flavor, and coming from a charcoal grill. We have always gotten great comments and requests for this one. Good luck with whatever you cook.[p]Spin [ul][li]
  • DK,[p]You are definitely well on your way to great fun and excellent eats. If you are cooking the ribs 225-250 degrees, cook them upright lengthwise for 4-5 hours to get the easily pull free from the bone texture.[p]Spin
  • Dk ,[p]I like cooking this way very much. I highly recommend chicken thighs. The connective tissue disappears and the end meat has the texture of breast meat with the flavor of thigh meat. Cook them skin side up at 225-250 for 4-4.5 hours. The skin …
  • Larry B,[p]Either marinate in the fridge overnight or vacuum pack with a foodsaver for 1 hour to achieve a nice marination. Can cook with or without basting with the marinade.[p]KennyG's wing recipe[p]1/2 Cup cider vinegar 1 Tbs veget…
  • BluesnBBQ,[p]Congratulations on the nice cook. Pulled chicken is very good. I normally cook the thighs (don't often cook legs) at 225-250 degrees for 4-4.5 hours indirect with no flipping, turning. You definitely can cook much longer and still very …
  • wingman,[p]You should make it comfortably. [p]Spin
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