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JWhirlwind

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JWhirlwind
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  • I would like to have a griddle grate but damn the price. $200. I can still use my original setter but it leans a little. lol. Probably get another original one 
  • I like my trash burner for one reason. It works and with the long handle, it keeps me from being too close to the popping lump. 
  • I guess I don't know exactly how to use the forum. Sorry
  • For many years I have used a big ass weed burner. Get's it going in a minute or so. 
  • I did not mean to offend anyone. 
  • This is the first time I have been on the Forum in many months. I did not go back and look at the other post. Sorry
  • With a full load of lump at 250, I have had my XL go over 20 hours and still had lots to burn. Sometimes it could be the lump it's self. Who knows. 
  • When I purchased my XL 15 years ago, the whole thing with plate setter, cover daisy and steel cart was $800.00 total. 
  • I have an infrared and I have used it maybe 5 times. I guess it does hambuger or hot dogs ok. I just don't like it. Can't ever get the heat right. 
    in Gassers Comment by JWhirlwind April 2015
  • I live in Irmo South Carolina and my local "Old Timey" meat market has the 20 pound bags. 
  • I have done Prime 7 bone twice on my Egg. I don't think there is another way to do a prime. But damn the cost of the meat is out there. 
  • Thanks Richard. I will give this a try
  • that is some good looking meat. What temp did you finish with. 
  • Cooking anything is all about taste. Tender comes from the low and slow method. I think it is all about the taste you are looking for. I am not into heavy rubs on my meat. I do inject some seasoning into the meat. I have a friend that owns a bar b q…
  • My gasket is still doing it's thing. It is not as thick as when new but it does not leak. Until it starts leaking, I guess I will leave it alone. Lucky me. 
  • Yo ZZ, the more you use the Egg, the better you will get until it all comes natural. Remember, about any lo and slow can be done between 225 and 300 with no problem.
  • I don't have much luck putting any sauce on meat during the cook. Most all sauces have sugar in them that will burn to some degree while cooking. I find it better to get the sauce of your choice and put it on the meat just as it comes off the Egg. W…
  • Believe me, I have cooked many times in the heat. I work outside constructing bridges everyday. I guess I am just enjoying the cool inside my house before going back outside tomorrow. Central SC is always hot in the summer. MC Jerry
  • Yo master Wiz, how do you change password on this forum? Jerry
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