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truhokie ·

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  • I grew up in Bluefield and have a sister at VT right now. My folks back home are always looking for great seafood inland and are in Blacksburg quite a bit. If not, my sister heads home on several weekends a semester. Just trying to help you and…
  • Hoping the boys keep the momentum going this evening in Miami. My (and my father's) lifelong dream was that VT could be in the ACC. I was there in the late 90's and saw football come to prominence (graduated fall 2000). But in almost 5 years, I…
  • The wife get's down there with her work at least once a week. Thanks. Also, I am new to Williamsburg, where is Taylors?
  • I will second the other posters thanks to you. I got an Egg for Xmas from the MrsTruhokie and used your techniques as my foundation for getting started. I have never had a lo and slo fire go out due to your procedures. Many thanks!!
  • Ok, to answer some.[p]I did clean out the peppers as best as I possibly could. I knew where the heat was and was trying to turn the heat down as much as possible.[p]I also did half pepper per ABT.
  • Willie,[p]I echo what the mad one says about using plenty of lump. I had a hard time at first from following the "Couple of handfulls" that the book suggests. I say fill 'er up.
  • mad max beyond eggdome,[p]Hey man, congrats to you two on your victory! You ought to be very proud of yourselves. And what a great way to spend time with a loved one, much less a cool daughter like you have.[p]I told my wife this weekend while I w…
  • Listen to him. I've been Egg'n since Christmas and my family and friends are alread sick of hearing about it. Until I cook for them, of course.
  • BlueSmoke,[p]Thanks. This is my first smoke on Egg. Guess I just don't know what to expect. Going to try to keep it 250 for about 14 hours or more before bumping up the heat to finish. That seems to be about the norm.[p]I might also try some win…