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  • I've never used a pizza stone and have had my Egg almost 6yrs. Keep your temp at about 450, your platesetter legs down (of course)  & that should suffice all your pizza needs. I make my dough thin crust from scratch and it takes about 15-20 min …
  • Welcome to the cult! I've had mine since '06. Best cooker ever! You won't need to mop. Less you open The Egg the better. w/ brisket I wrap the flat end in foil for the last few hours of the cook to keep it from drying out. Get yourself a Polder or a…
  • Cool, I might give that a whirl. Sorry about your wind. We had relatively calm seas.
  • You know amazingly enough we didn't see a single jellyfish this time. Not even that much sea weed. Beach was very clean. I know they were working a front loader out there though. Last year we went in Mid April and there were literally hundreds of th…
  • Hmm Shark fajitas does sound intriguing. Thanks!
  • Haha my wife is too! Apologies Michelle. Thanks again for the tip. A
  • Yeah, that was my initial concern. I used slightly less than the recipe called for and subbed some of the Soy with Fish Sauce, but imo that's just as salty if not more. Thanks for the pointer Bubba. A
  • Thanks my man. Ended up going w/ all that but subbed the rosemary w/ coarsely ground black pepper. Goodstuff indeed.
  • Those look fantastic. I decided on tater salad and pinto beans to go with the ribs instead of ABTs. But I think I'll fire up some of these badboys tomorrow for game time munchin. Thanks, Amaury
  • Wow, thanks for all the pointers. Gotta love this forum and the people on it. I'm going for a Hickory/Apple blend, mostly apple. I have used the freezer trick and found it to work very well. Ribs will be going on at Noon. Right now I'm gonna e…
  • Thanks LC. Sometimes I'm in the mood for major smokage but other times not. I'm doing a brisket for Xmas that I plan to absolutely blast with Mesquite smoke for at least 12hrs. Plus I always like to try new combinations and tweak my old standbys. En…
  • Oh man, think burnt ends it is! How long & what temp did you smoke those for and what did you use for sauce?
  • Welcome to Eggdom. You'll soon realize you've made one of the best purchases of your life. I've had my Egg 4yrs now and absolutely love it as does the wife. Check out the recipes section of the forum. Lots of good ones on there. You'll probabl…
    in Hello Y'all Comment by ATX July 2010
  • I didn't cube it, but I did rip a few chunks off with my bare hands cave man style. It was really tender & fatty. I was thinking throwing it back on egg would one, reheat it & two, maybe render some more of the fat out.
  • Haha. Good advice, have to try that next time. I just pulled 'er off. 195 temp in the thickest part of the flat. 200 in the thin end. I wrapped the thin part of the flat in foil the last 4.5hrs of the cook. Brisket's wrapped in foil and resting f…
  • Yes but me so hungy! Kidding aside, you think I should pull at 195 or even 200? WWCWD? (What would Celtic Wolf do?) Saludos, Amaury
  • Get the MAPP. It's a good investment. I got one a few years back and will never go back to using anything else to light fires. The canisters last a good long while too. As far as the spark issue, you can regulate the intensity of the flame to bri…
    in MAPP lighter Comment by ATX April 2010
  • Thanks ya'll. Going with the HD foil. Good to know about the Pyrex set up too though. Happy Eggin'! A
  • Thanks man. I'll have to look into one of those. Funny thing is that I set my clock radio alarm to go off at 3am to check on the fire and slept right through it, even with the wife yellin', elbowin' & kickin' me! Haha.
  • OK, so one more question. If I get the brisket tonight would it be ok in the fridge until Friday when I plan on putting it on the egg? (I'll probably rub it on Thursday and let the rub soak in overnight)
  • Thanks for the input. Gonna KISS and skip the marinade.
  • Cool, thanks for the input. Think I'll keep things simple skip the marinade & load up on the rub.
  • Good to know, thanks. Guess I figured it was a single shoulder from some genetically engineered mutant pig from Costco Farms. Haha
    in Butt Question? Comment by ATX April 2009
  • Just grabbed two 8 pounders! Bark is best, brisket or butt.
    in Butt Question? Comment by ATX April 2009
  • Thanks,I just grabbed a couple 8lb ones. Plan to smoke them overnight for the office potluck on Weds.
    in Butt Question? Comment by ATX April 2009
  • The 14lb-er I saw at Costco was a boneless pork shoulder, not a bone-in boston butt. I prefer the bone-in butts. Wow, I just re-read that last sentence and it sounds bad. Haha! Thanks for the replies! A
    in Butt Question? Comment by ATX April 2009
  • So you just leave the nozzle mechanism attached to the canister at all times?
  • Cool, I'll just leave it outside overnight and check on it in the morning. Thanks again.
  • Thanks B. Now "dispose of it properly", what exactly does that entail? I don't want to just chuck it in the trash. I live in Austin TX and it's HOT out this time of year. Last thing I need is my trash can exploding.
  • Thanks man. I used to live in the D.F. actually. Early to mid 90's. Fun place, loved it. Best tacos al pastor on the planet.
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