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  • I like Nathan's, but understand Pearl's are the best. Can't buy them in our area to check them out. Barry  
  • I smoke chicken direct with a raised grid at 250* for 2-3 hours. Usually cook it skin side up. An easy cook.   Barry Marthasville, MO
  • I usually shoot for 200 as the pull temp. But if you find 200 in the middle of the rack, the thin end is above that and the thick end will be below that. If the middle is at 200 and the thick end generally passes the tooth pick test, I pull them. If…
  • Three years ago when I bought my first egg, the dealer gave me the address for the original forum, which I really appreciated. I've made a number of visits to his store since then and mentioned various web sites I thought he would be aware of, cgs, …
  • Agree with the above comments, turkey's not normally an over-niter. I do smoke cut-up turkey for the smoke flavor, indirect at 250*, takes 4 hours or so to get to 170* range. Has good flavor but not as moist as normal. For over nite cooks, the remot…
  • Sounds like you've got a few weeks before your party, suggest you try a regular brisket as practice. Maybe something around 6-7 lbs that will cook during day light hours. Bente gave you the right link for the details on how-to's. Barry Marthasville…
  • I don't think there's a right or wrong answer to your question. Do it one way, if you like it, do it that way next time. Barry Marthasville, MO
  • Considering what you paid for it and what you might sell it for, and what it would cost to replace in the future, I don't think selling it makes sense. You lose money on the sale and end up (maybe) paying more for the replacement egg than the origin…
  • Ron, looks like a handy item, also a well made device I must say. I use bricks much as you described for the same purpose. Again a very nice design and good use of stuff thats been hanging around the garage/shop for a while. Barry Marthasville, …
  • I have CI for my XL (has two halves) and my small. Use both very frequently and don't take any special care except for brushing them after the cook, while hot. Seems to be enough grease left after brushing to protect them. No rust problems after two…
  • Heat and humidity have been bad here in St Louis area. We still use the egg, but we put enough meat on for a couple days. Yes it means we use the egg less, but still eating it's products. Supposed to storm Sunday afternoon/evening and break this hea…
  • My XL is starting on it's third year, is used frequently year around, and has it's original gasket. It's now very thin and sometimes does leak some smoke around the hinge area. I have no problem holding 250 on over nighters, everything seems fine. I…
  • Ron, no offense taken. Again, a great thread, especially with the background info you provided. Barry Marthasville, MO
  • I understand your situation a little better now re the BGE class. Leading a class or a meeting has it's stresses in trying to make sure the pitch/presentation material is as good as you can make it. Students don't appreciate these efforts at the tim…
  • RRP, sorry you had to go through this stressful event, but it provided a great reading/learning thread. Makes me feel a little better to learn that even after a lot of experience, "stuff" still happens. Sounds like you came through it in good shape.…
  • I was a young engineer working in the aerospace business at the time and was glued to the tv watching the big event. Barry Marthasville, MO
  • We RV with a small. It's transportable at 65 lbs, nest is separate. The medium is about 100 lbs, more than I want to handle. Small has plenty of cooking room for two. Works for us. Barry Marthasville, MO
  • I have an xl and a small, this combo seems to work well for us. The xl covers the big meat events with the small covering the side dishes, etc. For day to day meals, the small is great. Barry Marthasville, MO
  • I'm in the raised direct cook group for chicken. Usually 375-400*. Flip it a few times and the skin will get crispy. Also agree that a good thermometer is a must, suggest you get a Thermapen. A good investment. Barry Marthasville, MO
  • I'm in Marthasville, mid way between Washington and Wentzville and would be interested in forming a group to shares egg stories/results and meet other eggers. Sounds like a good idea. Barry Marthasville, MO
  • Overnighters with storms isn't a problem for the egg. You might want to get a "rain hat" for the top vent. A chinney cap works just fine, get them at your local hardware store. If the fire needs attention during the night, you may need some rain pro…
  • I cook them raised direct at about 375* until the bacon is done and the peppers looked a little burnt (personal preference). Usually turn them once/twice during the cook. Barry Marthasville, MO
  • We love to wok on the xl with the CGS spider. Will be doing so this evening. Barry Marthasville, MO
  • I like Bandana's and SBR's. My wife like KC Masterpiece. We use Blue's Hog as an adder for baked beans, it's a bit to sweet for us to use straight. Althought I do sometimes mix it 50/50 with SBR's. We make our own rubs, but haven't gotten into makin…
  • Good post. When we got our first egg, we used it mostly for grilling and a slow cook from time to time. Now that we have realized the fun and good food of low and slow, it seems to be the only way to go for gatherings. When we have family/friends ov…
  • Thanks for sharing that with us, it's very good. Hopefully true. Barry Marthasville, MO
  • I have an XL in a table and use a cover to protect the table, don't think you need to worry about the BGE. If you have a custom handle on your egg, the cover will also protect it. Barry Marthasville, MO
  • We like to slow cook chicken and turkey breasts. Usually split the turkey breast into two pieces. Cook at 275* raised with a pizza stone under them for about 2 (chicken)-3 (turkey) hours or until they are at 170-175*. We use hickory chunks for flavo…
  • I started out with starter sticks, then went to the electric starter, and have ended up with the paper towel/oil method. In most cases the latter is the way to go for me. Had a couple bad experiences with the electric starter, was a easy decision to…
  • I bought my first BGE two years ago based on positive media reports and the fact egging looked like fun. Now have two eggs. I wasn't aware of this forum until my dealer suggested I try it for all the good info available. This is a great place to lea…
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