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drumbeater

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  • The bark seemed ok I guess. Not sure what I'm looking for but it stays attached to the pork when you chop it. Where do you get that probe holder?
  • Ate the pork after 17 hours. Let it sit in the cooler for an hour before going after it with the cleaver. It definitely wasn't dry, tasted great! I guess it's the dome temperature I need to work on.
  • Ok, I just kept reading 225 cooking temperature. I have the pit temperature sensor from my CyberQ clipped on the back of the BGE thermometer, so I guess that would be dome temperature. I'm also going to check calibration on my sensor.
  • I like pizza best as takeout. Tried it on the egg a few times and just burned the crap out of them. I've stuck to meats, vegetables and seafood since then. No problems.
  • I like pizza best as takeout. Tried it on the egg a few times and just burned the crap out of them. I've stuck to meats, vegetables and seafood since then. No problems.
  • I can't cook mine over the plate setter without them getting a strange texture that almost makes the meat seem raw. It's not of course, but I prefer them direct cooked on a raised grid. Maybe I'm cooking them wrong or something. Usually do around 25…
  • Keep going! I've learned something already about stacking charcoal. I just dump the bag into the egg until its level with the bottom of the placesetter. I also light from the bottom up, which I've discovered is wrong.
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