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JDub

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  • If you place the dough onto the peel after it has already been shaped, and put flour and cornmeal between the dough and peel, it will slide off nicely. Keep peel horizontal or all of your toppings will end up on one side of the pizza. If you shape…
  • I'm in the same boat as far as the pic is concerned. I'm not sure if I'm the problem or if it is the new board. It will be a while before I ditch the Weber. I've been cooking on one for 35+ years and even though I love the egg, I think the Web…
  • Okay, the preview worked, here goes again. The pic is 2 megapixel, is that too big perhaps?
  • BENTE,[p]Okay, I'm looking for a little help here. What does the slicer do that a sharp carving knife won't?
  • Bajatom,[p]I've never been disappointed with the results of a very sharp carving knife - very easy to clean and you can cut as thick or thin as you please. Unless you operate a deli, why would you need one of these?
  • JLOCKHART29,[p]The Pink Flamingo adds nice touch.....I wonder how that would taste on the egg????
  • stike,[p]I cooked pizzas tonight and then after done cooking I opened the throttle to get a little self cleaning action. Held about 650 - 675 for several hours and the outside of the dome was very hot to the touch. It seemed to me that a sudden do…
  • Mike in Abita,[p]They were all about 8 lbs each
  • tjv,[p]I've got an XL and have done butts twice, once before I got my DigiQ and once with the DigiQ. The first time was about 18 hrs at a dome temp that fluctuated between 225 and 260. The second time I kept the temp at cooking level steady at 225…
  • Jonesey,[p]Had my XL for about 6 weeks and had 2 butt cooks, one with 2 butts and one with 3. Both took about 20-22 hours to get to 190 degrees. I'm not sure you can get the results you are looking for in 12 hours. Obviously, you will need to coo…
  • Mike in Abita,[p]I wish I still had my '78 Chucks. Although I wouldn't have believed it then, they are actually collectors items now and worth big $$. Who would have thunk it.
  • JLOCKHART29,[p]I especially like the Egg pedestal!
  • hayhonker,[p]You need to cook indirect with an air gap between the plate setter and the pizza stone. The radiant heat will cause the plate setter to be MUCH hotter than the dome temperature. If you put the pizza stone on the plate setter, that hea…
  • mad max beyond eggdome,[p]When you said that you need to shut the vents to reduce the temp from 700 to 400 do you mean close them or shut them down to almost no outside air? [ul][li]
  • DynaGreaseball,[p]I've got three that are all excellent. Bullock's in Durham, Ralph's in Weldon and Roland's in Beaufort. You can't go wrong with any of these places! My mouth is watering just thinking about it.[p]Never been to Stamey's.
  • Eggs Also,[p]I just got my XL and melted my gaskets setting up the egg as you described, which I thought was the proper configuration. I spoke with John at the BGE Mothership in GA today and he tells me that the plate setter is supposed to be locat…
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