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  • Interesting. I just got my first Maverick grill probe recently and have only used it once. Therefore, I can't help but am interested in your results and comments of others. Freddie League City,TX
  • Sounds less expensive than using Shake and Bake. Freddie League City, TX
  • As mentioned it is always best to clean out ash before a low and slow. What size Egg do you have? My Large goes more than 20 hours with plenty of lump leftover. However, the one time I tried a low and slow on my Medium the fire went out after 16 …
  • Welcome aboard! What size is it? The reason I ask is you shouldn't be having to add more lump during a cook. If you need a long cook, just fill it to just below where the plate setter sits so that there is just a little space between the bottom o…
  • Welcome aboard! I think either method would work. Remember, if you wrap in foil and a towel the smaller one can sit for several hours in a warm cooler while the larger one finishes. If you only have one remote temp probe (if you don't have one, g…
  • Congratulations! Definitely don't sell! If you were truly starting from scratch I might have suggested a Large just to have the extra room when you need it. However, the Medium is also a good bet for just a couple. Keep the Medium and have fun…
  • jostheim: I should have asked for that for Father's Day! Freddie League City, TX
  • Jack: Thanks. I had heard about the freezer trick but had forgotten it. Freddie League City, TX
  • Feeding Frenzy: Thanks, I did not know that. Freddie League City, TX
  • Thanks Brisket. I take it the pork was already pulled when you were reheating? I don't have a crock pot big enough for the almost 40 lbs of pork that I will be doing. However, I can put it a large pot with a lid (with liquid and dry rub as you su…
  • CarolinaQ: Well, if it makes you feel better, pulled pork is still pretty unusual in this neck of the woods. It was all the posts on here that made me want to try it. Freddie League City, TX
  • danv: Interesting. I will be cooking on my XL so it should go long enough. However, I don't have a bbq guru. Freddie
  • Unfortunately, I am gone Sat evening thru Sun morning. The good news is these are kids who will eat anything. Plus,here in Texas pulled pork is not that common (brisket is king) so their standards probably aren't as high as yours, coming from the Ca…
  • That looks good! BTW, I always cook direct (on a fish grid) and absolutely love the salmon. It may be my families favorite on the Egg and that is saying a lot. I tried the planks once and it just didn't do it for me. Freddie League City, TX
  • Congrats and welcome aboard! (and send some rain down our way also) Freddie League City, TX
    in First Cook Comment by skihorn June 2011
  • It is a good thing I have three Eggs! Freddie League City, TX
  • I know what you mean. I had a hollow leg when I was a teenager! I ate my parents out of house and home once I hit about 13. Freddie League City, TX
  • Thanks! Freddie
  • It is a great site! Freddie League City, TX
  • That does look good! Freddie
  • Thanks for the advice. I guess I won't try it. I will just cook it some other time. Freddie
  • I have only done a few pork butts, so I am no expert. However, the experts on here say that pork butts can be very unique in how long they cook. That said, I agree with the poster about checking your dome thermometer. I calibrate mine every time bef…
  • When I bought my XL I asked for a package quote on the XL, delivery, a plate setter, cover, half stone, and half grid and they gave me $300.00 of the retail price plus free delivery. Their normal price includes setup (but not delivery) a bag of lump…
  • Thanks for the reply. I guess we don't have many Eggheads in bear country. If you and I are correct (based on our very limited sample) I figure that it must be the heat. They are intimidated to get near something hot. Otherwise, it sure seems lea…
  • Firetruck: I had the same thing happen to me when I was adding lump to my Medium. Scared me pretty good. Freddie League City, TX
  • I have never heard of any damage to the dome from high temps. I usually top mine at 700 or so when Trexing a steak but some folks go higher. Now gaskets, that is a different matter. High temps will put your gasket at risk, especially if you are u…
  • That sounds like a good idea, Darian. I may still keep the first cook fairly simple. So, I can be relaxed and play around with the temp control. Freddie League City, TX
  • I love me thermopen and use it as the final judge. However, if I could only have one I would have my meat probe to monitor the cook and not have to open the dome to check the temp. EDIT: I forgot to say Congratulations and Welcome! Have fun and c…
    in Newbie Comment by skihorn June 2011
  • I am so sorry to hear that. I am sure you gave her a great life... and she returned the favor! Dogs are such wonderful animals. I am going to hug my Retriever right now. Freddie League City,TX
  • As mentioned most lump is made of oak. However, that is different from using it as flavoring wood as I think of the lump I use as relatively tasteless. To me oak is as not as strong as mesquite or hickory, but stronger than the fruit woods. Fo…
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