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T-47 ·

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  • sigmore, Very good, I will give that a try, Thanks
    in Flame Ups Comment by T-47 May 2005
  • badbruce, I filled up the charcoal ring (I have been putting fresh coals in to top it off every cook) and used a couple fire starter cubes to get it going. I had the bottom door open and the daisy wheel off. When it got to 600, I opened it up to …
    in Flame Ups Comment by T-47 May 2005
  • badbruce, I guess what I am asking is at high temps will there always be flames....is that just something to learn to deal with, or when I am cooking at 600 degrees or higher, will the flames eventually drop off, and then I put the meat on? I had r…
    in Flame Ups Comment by T-47 May 2005
  • Dman,I ordered it from my dealer three weeks ago when i got my BGE.
  • DHall, Got this recipe out of an old Cooking Light magazine. It was awesome![p]1/4 C Packed Dark Brown Sugar 1/4 C Minced Green Onion 1/4 C Bourbon 1/4 C Low Sodium Soy Sauce 1/4 C Dijon Mustard 1/2 t Fresh Ground Black Pepper 1/4 t Worcheste…
    in Flank Steaks Comment by T-47 April 2005
  • guava wood, so do I leave my egg open for this cook? Or close it up between the 10 minute turning intervals...this is probably a stupid question?
  • Clay Q, It is my call sign at work. Traffic Unit #47.
  • You guys are great thanks! Can I ask a thermometer question? After my first cook, I see my thermometer only dropped to 100 and ahs remained in that position? I will recalibrate it prior to the cook but is that usual, and has either of you guys re…
  • locolongball, They were awsome! I am going to enjoy this. Thanks for all the help.
  • jaymer, thats actually where I got my info on pork, but I was not sure if we are allowed to post another site here, didnt want to step over the line.
  • WDAN, That me, a Newbie ! this is the way I was taught. Pork butt must be pulled while warm. My preference is to pull the pork after cooking, mix in some leftover rub for added flavor, and place in a baking dish or disposable foil pan. Cover tigh…
  • Eggvis, I have only done briskets on my WSM since my Egg is new, but I have always cooked them at 225-235 and am looking for an internal temp of 190. I then wrap it in foil and a towel and let it rest in a dry cooler for 3-4 hours prior to slicing…
  • Banker John, Yep, I am sure I was well over as well; I was just wondering why Green Egg does not put a higher reading thermometer on the egg? The Steaks came out great, I followed Trex’s directions for Tenderloin Strip Steak and the only problem I…
  • Borders, Those are some good looking ribs! Im a new to the egg world...give me more info...I need the details that led you to those babies! Im about 1 hour from my first cook...4 Tenderloin Steaks. My neighbor, also a new egg owner is cooking a …