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Eggin-smurff

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  • I too placed an order September 8th for a couple of simple stock items, nothing fancy or custom. My credit card was charged immediately.  But to date, now three full months later, still no merchandise and more frustrating, no communication as to why…
  • Got the same response from the web site. Was hoping to see more info on the event cause we're going!!!
  • Thanks! Wow. This is the first time this has happened. But as a follow up; I went back and checked once again and the temps were between 195 and 200 so I pulled them. Now 2 (two) huge testaments to the Egg: (Lurkers who haven't purchased you…
  • Thanks! Wow. This is the first time this has happened. But as a follow up; I went back and checked once again and the temps were between 195 and 200 so I pulled them. Now 2 (two) huge testaments to the Egg: (Lurkers who haven't purchased you…
  • I have a large and a small. That's works for my wife and I. Small for just the two of us, and large for parties. I agree with getting a large. It's the most versatile and easiest to control in the fleet. If I had to choose only one egg, it wo…
  • Got it and I'm in. Thanks
  • Willie,[p]I just bought a couple last weekend at my local Lowes building supply. They were less than $5 each.
  • Excellent! That certainly frees me up to do more spur of the moment pulled pork. Not so much planning and preparation needed.[p]Think Ill try the new method out this weekend. Saturday afternoon buy the butts and coat with mustard and DP rub, late…
  • Within the last 30 minutes of the show.
  • Pharmeggist, [p]Congratulations on the new addition. I too have a large and picked up a small at the Eggtoberfest last fall. They are a great combination. I use the large for large cooks and low and slows. The small is perfect for the quick pair…
  • I come by mine simply. [p]First initial is S. Last name is Murff. Love to cook on the Egg.[p]Been called a smurf since the 80s when these little blue guys got their start.[p]

  • I think your right. Thats my next plan of attack. I gonna concentrate on and work with the dough a bit more before building the pizza.[p]Thanks for your comments and for the wealth of information on your web site.
  • Yea, plus I like to build up the edge of the crust a bit thicker. It helps when holding the pizza for eating.[p]Thanks for the reply.
  • Yea, well, I was doing the Jerk, the Twist and Shout, and every other move I could think of. That thing was really stuck. [p]Thanks for the reply.
  • Hmmm, never thought about putting the stone on top of the grid. Will have to try that.
  • That makes sense. I suspected as much. Perhaps a bit of flour worked into the dough before shaping is in order.[p]Thanks for you response.
  • Thanks! I did open up the vents a bit and it's currently cruising at about 290 and it never got over 300. However, it's a 19 lb bird and it's only been on the Egg less that two hours and the Polder is already up to 127 breast temp! At that rate i…
  • Oh yea, and I made sure the tip of the dome thermometer wasn't touching the turkey.[p]Any help will be appreciated. The turkey's cooking now and need to know if I need to adjust things.
  • YB, when and where is the Florida fest? We're sort of jazzed having just gotten back from the Eggtoberfest and may want to go too.
  • I have a Maverick ET73. Any suggestions or experiences as to how to attach the ET73s grid probe to the dome thermometer in order to read dome temp instead of grid temp?
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