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gtalvola

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  • In my experience, Cowboy is the *fastest* lump to get up to high temperatures. If your lump has absorbed moisture, maybe because it's been sitting around in an unsealed container for a while, it may take longer to heat up. Also, make sure you …
  • Cowboy is fine, but keep in mind that it starts up FAST. If you go in the house for 10 minutes to get your meat ready you may come outside and find that your temperature is up at 650 already... Cowboy is a great lump for quick after-work cooks bec…
  • I often put my ribs in at 200 or so and let the dome temperature slowly creep up to 300-350 when making ribs. There's no rule that says they have to stay at the same temperature for the whole cook, and in fact you may get better smoke ring by start…
  • I love the rubbing alcohol method, but really, the syringe isn't necessary. I measure out 2 ounces of the 91% rubbing alcohol into a measuring cup, pour it onto the lump in an 8 inch diameter circle (tracing out just the outline of the circle, not …
  • My last rib cook was 6 racks of baby backs from Costco. They were a bit thicker than usual. I cooked them at 250 dome indirect with platesetter until the internal temperature of the meat averaged about 190. It took a full 7 hours (started at 10 A…
  • If you have a stainless steel vertical chicken roaster, try placing it on top of the fire grate before loading in the charcoal. This will vastly improve airflow by leaving an open space up the middle of the lump. I've been using this technique for…
  • jagweed, you're probably right about chips and small pieces being OK on a low-n-slow. Several times I had problems with airflow on higher temperature cooks, but never on low-n-slow's that I can remember. The one caveat is that if you do need to bo…
  • jagweed wrote: even jammed with tiny pieces, the open/free area in the lump is larger than the area of the lower vent opening. i don't think it's that. I wouldn't discount the fact that a lot of tiny pieces of lump can mess up the airflow e…
  • My dome thermometer was calibrated recently, but I'll double-check it before my next cook. I pulled the brisket at 185. It came out tender but a bit dry, but fine when served with BBQ sauce on a bun. My fellow tailgaters made quick work of it a…
  • It must have been just done with the plateau when I posted, because I boosted temp to 275 and the meat temp is rising pretty quickly now. It'll be done within an hour I believe. Thanks for the help and I'll let you know how the final product turns…
  • Forgot to mention it's already been cooking for 13.5 hours. I thought it would be done by now!
  • What GG said is right on. It's all about airflow. If you have a vertical chicken roaster like one of these: then try doing what I do: put the chicken roaster on top of your fire grate, and load the lump around it and on top of it. The ch…
  • I have tried the oil/napkin technique but I prefer using 91% isopropyl alcohol. There are some YouTube videos that describe one way to do it, but here's my slightly different method: Load up the egg with lump. Using a pyrex measuring cup, slo…
  • Once lump is lit in a few places, close the lid but leave the bottom vent wide open and top vent with metal top off until the dome temperature rises to near your target temperature. Only then should you close down the vents. Or at least, that's ho…
  • Cowboy lump tends to have smaller pieces than some other brands. I've found on my Large BGE that if I put in a really big load mostly consisting of small pieces, there's too much restriction in the airflow through the lump which causes oxygen starv…
  • The brand of lump makes a big difference. Cowboy is really fast to heat up, so much so that you may easily overshoot your desired temperature if you leave your vents wide open for any length of time. Wicked Good on the other hand tends to rise in …
  • To solve the problem of insufficient airflow through the coals, try placing a vertical chicken roaster on top of the fire grate, and then load the charcoal all around and on top of the chicken roaster. The open space underneath the chicken roaster …
  • For long low temp cooks, lump size doesn't really matter because you don't need much airflow to keep the fire going. But if you try to achieve higher temps with a large load of small lump, you may have trouble due to restricted airflow such as temp…
  • The last few cooks I've been placing my vertical turkey roaster on top of the cast iron grate, then filling the firebox up with lump to the top of the firebox around the turkey roaster. Having the turkey roaster in there keeps most of the lump out …
  • I do my pizzas with the plate setter legs up, then grill, then pizza stone on the grill. I use a dome temp of about 550-650. My original felt gasket is still holding strong (although it looks pretty black) after 2 years and many 550+ cooks with pl…
  • Seems like a lot of temperature problems and this lower vent flashback situation occur because there's not enough airflow -- either because the holes are clogged or because there are too many small lump pieces in the pile. I've been wondering if …
  • If you are using a lot of smallish pieces of lump, it can restrict airflow and make it difficult to reach high temperatures, even if the holes in the grate and firebox aren't clogged. I had this happen last night. I wanted to finish up a bag of Co…
  • Suggestion 1: Use Cowboy charcoal. It heats up really fast, and responds to extra airflow by increasing temperature quickly. In fact you need to be vigilant to not quickly overshoot your desired temperature. Suggestion 2: Clean out your used lu…
    in Pizza Try Comment by gtalvola April 2009
  • My lighting method: Remove the daisy wheel and open the bottom vent completely. Use a measuring cup to pour about 2 oz of 91% rubbing alcohol in a 6-8 inch circle in the middle of the charcoal. Then throw a handful of dry charcoal on top of the we…
  • I've come to really appreciate Cowboy for those evenings when I get home from work kind of late and want to cook something quick. It lights up and gets hot faster than anything else I've tried. I too found that WGC is a lot slower to heat up whi…
  • i'll be brewing extract indoors. is it possible to do a full wort boil indoors on a regular gas stove? Yes, just split the wort into two pots. I've done many full wort boils this way. You do need a chiller of some kind, like a copper coi…
  • Knauf wrote: A lot of the folks on this forum recommend pizza peels, but I'm not into gagets and storing seldom used kitchen items. I started using parchment paper and have loved it. Very easy to use...roll out your dough and transfer to paper. …
  • When I was in Jamaica a couple of months ago, I watched a jerk demonstration in which scallions, ginger, and scotch bonnets were used in the marinade. The recipe I linked to above uses onions and jalapenos instead. I'll try it the genuine Jamaiac…
  • It's actually a recipe originally from these forums: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=28354&catid=1# I've used it on chicken with great results.
  • For the Super Bowl I did 6 racks of Costco baby backs on my large (i.e. 2 of the vacuum sealed packages). I used platesetter with legs up, grid, and an inverted v rack on top of the grid. 4 rib racks were in the v rack vertically, and the other 2 …
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