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Last Active


  • jake42,[p]Can you tell me how to get that crispy skin? Looks great!
  • Borders,[p]I bought mine from the Barbeques Galore in La Mesa. They had a couple of larges in stock. The Kearny Mesa store had one on the floor but none in stock for sale.[p]In El Cajon, the Bostonia BBQ place had at least two larges and a medium …
  • Cody ,[p]Just did baby-backs tonight and they were the best ever. The fambly asked for wet ribs, so I cooked them (two racks) this way. After a generous dry rub, they went in for 3 hours in a rib-rack, indirect @ 250 dome temp. Then they went …

  • Retired Railroader ,[p]Here you are sir, it was a meteorite after about 19 hours, but Miss Charred Piggy was concealing a big pile of love inside!

  • BBQ Bob Trudnak,[p]Thanks Bob, have since removed the foil despite all the folks that advocate using it. Until I start melting probe wires, it's gone!
  • Skychief,[p]!
  • Kramer,[p]Thanks folks! I'll give it a try!
    in Chuck Roast Comment by Kramer July 2005
  • I think I have things settled down for the night now. Thanks anyways folks! Whew! Disregard the previous mayday! Hope all your meat is yummy!
  • Lawn Ranger,[p]Put her on your website Lawn Ranger! I'll have you make me one with the rest of my order of your stuff!
  • Madhatter,[p]Look at the Co-Brothers website. It has just wat you are looking
  • Georgia Drifter,[p]Awesome setup amigo! How, though, do you get enough air circulation to the bottom vent? Guru, perhaps?
    in Egg Table Comment by Kramer June 2005
  • Jwirlwind,[p]Go for the large! I've only had mine one week, but I'm totally hooked. I love the temperature control capabilty, and the food is totally moist without a water pan. This BGE thing is a cult for a reason. It's a passion about quality c…
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