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Herb
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- Herb
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i sear mine 650-700 degrees for 4 min per side on the grate at stock hight. then close both top and bottom vents and walk away for 22 mins. after 22 mins the egg is at 300 dome and ribeyes at med rare every time. Good luck Mark
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Nice work, and enjoy!!
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Oh, I've seen him. by the rotary. i thought that it was just a family cook out by the lake. I'll stop in next time i see him, thanks
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I just finished one, I did modify it a bit to accommodate 2 large eggs. Scroll down a bit and you can see a photo in my post. The whiz plans are very good and well thought out. I would recommend them.
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i work in wakefield, what is fred's frank's?
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Yes, it is, 1/3 scale piper super cub. I got 14 planes in the cellar .They're remote control and I have been building planes a lot longer than tables This was my first attempt and a large scale woodworking project. I'm happy with the results.
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It is mahogany, and I put 3 coats of spar urethane on it. do you still recommend thompsoms on top of urethane? Any suggestions as to where I can find a custom cover?
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Thank you all for the kind words
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no spam, just comcast, telling me "it's not their fault"
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I've considered one large piece of grant or slate and to just drop it into a recess surrounded by wood. This would be the easiest solution. But I can't seem to find a stone cutter in my area.
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Thanks for the quick responses. Does the cement board have to sit on plywood or can a lay it on top of my 1x4 frame? i only have 7/8 inch in height to work with.
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thank you, cooking to loin was easier than figuring out how to post photos, i finally joined photo bucket.
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Or at least a hyperlink that works?
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I've cooked many using the alton brown method. I just put it in the egg on a v rack with drip pan at 200-225 dome temp. Pull at 118 degrees (approx. 4 hours cook time) and let rest covered in foil until the thermometer hits 130, it take about 25-30…
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I've never tried baking either, what's the purpose of the feet between the stone and plate setter? i would think the stone would heat quicker and more evenly if placed directly on plate setter. Please send some light
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I've never tried baking either, what's the purpose of the feet between the stone and plate setter? i would think the stone would heat quicker and more evenly if placed directly on plate setter. Please send some light
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After many years of testing my favor thing to cook on the egg is a 2.5 inch thick cowboy ribeye on the bone. I get the egg up to 700 degrees and sear it ribeye for 4 min turn and sear it for 4 more min. after that i close both vents and walk away fo…