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Shwiezzee
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- Shwiezzee
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Crazy busy. I do manage to get one cook in a week though. The last time I was on the forum I saw your lobster bisque. Jesus man! Where are you hiding that game? I think Marco was taking some notes. ^:)^
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LS, way too cool. Very nice purchase. How the heck are you? Hope all is well.
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Nice job. Looks great, is it time to start making room for number two?
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As everyone has stated, it's normal. At the end of the cook I'll close it all the way then remove the fan, open it all the way and let it run for a few minutes. Give it a quick wipe down and your set.
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Dang! Well done Sir. =D>
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@travisstrick Holy Cow, hope all works out! @stike I hope you sweater dummied him.
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Everybody misses the most important one. You won't eat out or order in anymore Spot on! The egg will pay for itself in 60 days! how about doing what a man would do? Walk in the door and say: "Hi hon. I bought a grill." hahaha I also lik…
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WOW, I will live vicariously through you. LOL \:D/
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Love lamb! Nice job Mike
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@Tweev I got that BGE cookbook for Christmas two years ago. I completely agree, they could put a little more effort into it.
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Stike, Thanks so much for all the info, on all your posts. I'm not sure if you hear that enough. =D>
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Thank you Sir! I thought so, have done 5 or 6 days before. It will be for dinner tomorrow. :> Shwiezz
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So cool, I just instructed the wife that we will be getting #3. She asked why? I said "its GREEN"! (wife) Wait, yours are green! (Me) Exactly! LOL. She left the room with the funniest perplexed face.
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@LS, Hey dude, Hope all is well, do your arms get tired? :-))
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@squeezy- Common sense? Please elaborate, I've done a hundred or so cooks with my DFMT open a hair. What am I doing wrong?
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@Griffin- Nice looking bird! It looks like she's juicy.
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The DFMT should never be closed unless you are done cooking and want to smother the fire ... Funny? Mine was closed yesterday all afternoon and didn't lose the fire? Hmmm, learn something new every day.
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Oh, I thought I was the only degenerate wine sipping BBQing fool. :-))
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Yes Sir,
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You can go higher than 250* and get great results too. I just find the window for not overcooking is better at lower temp Spot on! Also limiting your intake of a fine Cabernet helps. :-\"
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It was something about a fist full of fifties, and than it hit me. Thats the real Tweev! Nice! [-X =D>
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Delete, Delete, Delete. You just about got me into a pile of crap.
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Chit man, are you popular. What the hell did you do?
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Better a dry bagger than a tea bagger. LOL or it's better to give then receive! :-B
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@Tweev- how the hell did you remember that? BOZO, is he a clown "YES he's a clown" LMAO I had forgot this.
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gdenby is spot on. Both are easy and are great cooks. If you are cooking the tri-tip watch your temp it's a beautiful lean cut, easy to over shoot temp. As I found out on my first tri-tip, Hmmm it may have been the wine too.
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I can't remember the exact number but shipped up to Canuckistan with the 10cfm pit viper, it was all of $700.00 (Canadian dollars). Worth it to me! The Wizz has a video of it on his site if I remember correctly.
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Look for your local granite dealer, they will be able to cut anything you want in any size. :-? If you want to consider another idea that a lot of us use is a simple paver stone. My two larges are on them, bought from the Depot.
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Nice job, my wife just told me I can do our two tables. LOL thanks. Love the colour though. :-))
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@KWF- I have the Guru ProCom4 its a wireless unit. I love it. You can see the specs on the Guru website. http://www.thebbqguru.com/products/ProCom-4-(NO-Fan,-NO-Adaptor).html Sorry, I can't help with any info on stoker or other units.