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You know I think we make this all to complicated, i.e., being careful in building the fire.
I just dump in 10lbs of RO, fire up the stoker and forget about it. It will run as long as I want and still have lump enough for more short cooks.
10lbs of royal oak fills the large perfectly. Cook, snuf out, cook, snuf out, etc.
You should get several cooks even if one is low and slow.
When getting low on lump dump in another 10lbs and do it all over again.
Just use a wiggle rod to c…
Lower the temp below the boiling point, i.e. around 205 to 210. Your liquid will then steam instead of boiling away.
Downside is the cook will take much longer. Not necessarily a downside if you plan and time appropriately.
Here is something to try.
Stabilize the egg at 500. Put the meat on for 9 minutes. Then shut the egg down completely.
Use a meat temp probe to pull at appropriate temp for your liking.
I am thinking after you shut down the egg it will be ab…
Listen to the Hoss! Much easier to know the correct setting for your selected temp and then give the egg time to stabilize.
I think allowing the egg to stabilize at selected temp is the hardest concept to get.
Shooting way past the target temp…
You know, I don't get too bent out of shape about that but I am probably not as cautious as I should be.
I would probably use it.
But I am not saying that is correct.
I am sure there are some who could give more accurate assessment of the s…
I think you are fortunate that the thirdhand is all that was lost.
This is a good post for the rest of us in snowy country. It is easy to lose track of what is actually on our decks or patios when they are snow covered. I am constantly digging th…
What temp were you trying to achieve. I think your vent setting at half open were way too much.
Start shutting the temp down before it gets so high and allow enough time for it to stabilize.
Check this link for some guidelines. I believe this …
I agree. You almost have to treat it like leftovers.
That should not be a problem with the butt. Were you planning to have pulled pork? If so that is not an issue with reheating.
With the brisket you might consider getting it out of the frig a…
I have had GREAT service from them. Both product and service are top drawer.
Relax and it will happen.
Don't scrub your cooks. Just "realize you have to stabilize".
Be the stoker, be the stoker!!