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  • Thanks for the advice, they turned out great
    in Rib question Comment by DHW August 2012
  • Thanks, sounds like a good batch of burgers should do the trick.
    in Cast iron grate Comment by DHW July 2012
  • Thanks for the advice, this might keep me out of the dog house.
    in First pizza Comment by DHW May 2012
  • What do you put on the stone to prevent sticking? Will just regular non stick spray work? Is it good to use any kind of wood chunks for smoking or just let the burning lump take care of smoke flavor?
    in First pizza Comment by DHW May 2012
  • Thanks for the help
  • To do the Cowboy style, how long do you usually do the sear? How long is the wait period between sear and main cook? Thanks
  • The cowboy method at our house: Completely pat dry meat then liberally apply course grain kosher salt to both sides of the meat and set aside. While steaks coming to RT let all lump come to a uniform red hot. Wipe excess salt and moisture from st…
  • How long can they sit out and be safe?
  • i have this problem also, what amount of time do you guys usually take from starting the fire to putting on the meat? Do you want to have a good red glow out of the lump but no flame?
  • thanks for all the info, i will pull everything out and clean again and check my gasket. sounds like something i just may have to live with. thanks
    in un-even burn Comment by DHW April 2012
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