You should not have the outside at 140 or lower for over four hours, therefore when you arrive and serve at 2:00 PM the "buggies" will have multiplied in transit. Someone could get sick.
Keeping the meat at or above 140 will comtinue to cook the mea…
I use the spoon handle technique. Start in the middle and with a paring knife, just get a little pocket started. Grab a spoon with the bottom of the spoon bowl place in the palm of my hand. Push spoon handle into the pocket you started and get handl…
I have a 3 lbs coffee can and use the ash tool to pull ash into can. Ash goes to compost.
Strip it down and brush out, for anything in between ring or box (need to go get new fire box, it is now five pieces)
I buy Royal Oak at the Wallie World (WalM*rt) a couple miles down the road. If they are out I can go to the local Ace Hardware and they will get a shipment, usually two days later, for special orders.
Why do you need it on-line?
Not to hi-jack your idea, it might the adult beverage. Have you thought about Fritos covered in pulled pork, pinto beans, salsa and Monterey Jack. After pizza comes out of BGE, scoop on some of that Sour cream and Cilantro. :cheer:
Fix whatever caused the fire temp to drop, shake-up coals, add lump, remove ash from under grate.....
Meat is fine just maybe a little behind your schedule. I agree with Basscat to get the fire turned up to 300*.