Don't add any additional moisture to the egg, it's hard enough getting a nice skin on chicken and it sure doesn't need to be any more moist than it will be.
You can cook them at 250-500. Many around here use 350-400 as the go-to temp for poultry…
The reason they used to soak the chips was to keep them from burning up in a flash in a weber kettle. Or they would soak and then put in foil for a gasser. In an egg, when you are cooking under 400º you aren't allowing enough oxygen in to w…
The same has happened to the Golden Retriever, in that they are either breeding for show or just to be a mega-lover. I've seen one run from a hen mallard :laugh: That dog came from a BREEDER, I was told and cost 1,200 bucks. I laughed and …
That is the beauty to it. coast to coast redness Another way to get there is the reverse sear. You would start by roasting a big steak like that, up high in the dome and away from the coals (350º fire), and when the internal meat tem…
Do you mean you have a stone and didn't use it?
I bet you meant that you didn't want to put it on the platesetter. :S
Get yourself a good stone, put it on some spacers over the platesetter and away you go.
Nice looking pie.
This info coupled with a decent thermometer are the most important items, once you've got an egg. Also, note that the meat can/will continue to cook during the much needed rest time. The distance they conntinue to cook depends mostly on iner…
You can always stop into a local pizzaria and buy a couple dough balls. Pizzas are a blast to cook. But really, if you have time for a couple beers, this is an easy one and will produce knockout pies.
I second That!
Fruitwood and Pecan seems to make the world go-round quite nicely. B)
I have a pile of dust again. :ermm: as well as wood, Apple and Pear I think. Are you planning another batch of your smoked Kayanne? :whistle: