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Last Active


  • Sandy, It takes less than you can believe. As a newbie, I was also always having too much air/temp. The bottom vent should be open about a credit card or two width usually, with the top just cracked. "Archives" is the search function.
  • Celtic Wolf, Is that 250 grate temp? The last two 8 lb. butts I have done at 250 dome have taken 17 and 18 hours. They came out great, but if I had planned for 1.5 hrs./lb., I'd have been out of luck. Thanks
  • BENTE , Thanks!
  • Buster Dog BBQ, Sounds great. Direct or indirect? Raised grid?
  • Lazydog, So how long did it take? Thanks.
  • JimF, Do people prefer wood chunks or wood chips for smoking? Chunks, it seems, but both, really. At what point in the cook do you add wood for smoking? The beginning. Let the heavy smoke settle down. Do you bury the wood in the charcoal or pu…
  • JimF, I have the same issue at times. I'm not sure what causes it, but I think it may be the thermal mass coming up to temp. I do know, however, that if you remember what your 250 setting looked like, it will likely look essentially the same ever…
  • drainbead, I have had similar problems, and I think I was misled by the temp just after the meat went in. Your vent setting was obviously a 300 degree setting, and I'm betting your cold food gave you an artificial reading for a while. The experie…
  • Dean, An indwelling thermometer of some kind is necessary, but for monitoring doneness of steaks, chicken, etc. a Thermapen (brand name) instant-read thermometer is essential. It has changed my success rate dramatically for the better. Thin items…
  • Dough!, It sounds as if burning the bottom crust is your big problem. The plate setter and stone get pretty hot from the radiat heat below. Try putting the stone on top of the three ceramic feet (that came with the egg) on top of the inverted (l…
  • Tyler Mitchell, It's all about fuel and air. If your air supply hole is bigger, then it should be easier to get to high temps. If the hole in the bottom of the firebox is lined up with the door, the door is wide open, the holes in the grate and t…
  • BubbaLEE, Plan on 1 1/2 to 2 hours/pound at 250 deg dome. If you separate them on the grid, they will cook individually. If you pack them together edges touching, the time will rise toward the combined weight. So 2 butts @7 lbs., plan 10-15 hour…
    in Pork Butt Comment by uncbbq March 2007
  • Thanks, guys. The larger one at Sam's it will be. The power of the forum's accumulated experience is a wonderful thing.
  • Big Hoser, Hard to beat finishing them off at home and reheating in boiling water. It's also easier than the oven. I just had 5 ribs for lunch that had been hiding in the back of my freezer in a vac-seal since January--boiled for 15 minutes in th…
  • bbqdiva, I just stir the old around to knock off the ashes and add however much new to the top. If I'm cooking something short that doesn't need any new, then I don't add any at all. The old stuff has fewer volatiles left in it, so it sparks and s…
  • Chuck/Tx, I use a mitt to tilt the platesetter, drop in a chunk, and kick it over to the center with the ash tool. If the chunk is skinny enough to fit down beside the platesetter without tilting, so much the better. But at night you'll need a fl…
  • Mayberry Smoker, As I understand it, the time in the refrigerator slows down the yeast, but doesn't stop it. The flavor improves with this step, as does the handling quality. My favorite pizza dough recipe (Peter Reinhart) also uses this step.
  • BENTE, I used Goof-Off with pretty good success, but I felt as if it left a good bit of goo on the edge. The ceramic also soaked up the solvent, so I burned the edge with my MAPP torch and tried to burn that away. Actually, it may have been some …
    in hinges Comment by uncbbq February 2007
  • Elder Ward suggests a couple of fist-sized chunks for a low and slow. That has worked well for me.
  • Mike, Take it from the Whiz--buy the large. I started with a medium, which was nice, but never quite big enough for having guests. So now my son has the medium and I have an Eggfest large--and love it. Unless you have a son you want to make real…
  • Kolbdriver, I'm no expert, but I think most folks cook the more tender pieces of meat such as prime rib hotter and quicker. From what I gather, 325 or so, with either a front-end or back-end sear at 500-600 to crust it. Still cook to temp, though…
  • alb, BGE recommends the smaller stone for the medium, and the 14" one for the large. People have had problems with using the bigger stone on the medium and frying gaskets, as it directs the heat just at gasket level. I think the Whiz elevates his…
  • AlaskanC, Ah, would that I had the resources you do for salmon. Don't disillusion me--I thought the stuff from Chile was great. Your salmon at Eggtoberfest was awesome, by the way.
  • Survfeyor, A post here in the past told of buying a rectangular cast iron grid for a gasser and cutting it to proper size with a carbide saber saw. Then the edges were filed smooth, etc. It looked great to me (no pun intended). I'm still looking…
  • SmokeyBear, I saw a box of firebrick splits (what you want) at Ace Hardware yesterday. They were expensive--about $20 for a box of six, but they were there.
  • egg-cuseme, I just reheated some vacuum-sealed ribs last weekend. We put them in boiling water for about 8-9 minutes and they were great. They tasted just like they usually do just off the egg.
  • Egger, Look at Whiz's site for spatchcocked chicken. Hard to beat, and detailed instructions are there. Many questions are answered on this site and WessB's. [ul][li]The Whiz[/ul]
  • QriousTom, Nice job. Where did you get the restaurant table you used for the base?
  • egret, Thanks for the input. Perhaps I was running a little hotter than I thought. But...who knows? It is good to know that you get good results with a pizza pan. It surely does keep things cleaner.
  • Chip Brown, No problem at all. There have been some incredible photos on this site of folks egging in downpours. Have at it.
    in rain???? Comment by uncbbq December 2006
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