Not a very good flow, and when I try the ignitor I hear a weak poof and nothing happens.I will try to reinstall the regulator, not sure if it is tripped, I have experienced that in other burners, I would think if it is tripped then it won't let any …
So I could make it like a beef stew? I am going to trim as much fat as I can find.
I had also marinated it before with char siu sauce and indirect 300 for about 1 hour, slice and serve and it's similar to BBQ pork from Chinese restaurants.
Can't seem to get beer can right on the BGE..
works better in the oven.
the thighs came out quite raw when I tried it
but the breast was 100% done.
Just putting the chicken on the grate or spatched works alot better.
I have the same pan.. I actually use it for pizza on the BGE, even though the forum members says I should only use a stone, but it seems to work fine for pizza once I got the correct temp and timing. I am sure a stone is better.
I have always wa…
also.. how do you lit up the egg so it is at 225 / 250 temperature? I seem to be overshooting mine.
if I set the shutters to run low then the new charcoal makes too much smoke (not the good kind) as it tries to lit up. Cresole is a problem?
Thanks especially weekend warrior's pics!
whenever I have a trouble with my cooking setup you guys always post a picture of your fool proof methods and it far exceeded what myself came up with.
I love this forum.
Do you guys brine the chicken?
this is my first spatchcock it was soft and juicy and I didn't think it was needed. Brine makes things too steamy inside.
Also what rub do you use, I used steak rub and it tasted great. But I am too busy to mix…
Richard Fl wrote:
I do them indirect and place HDAF around the perimeter of the grate to protect from the hot spots created by the edges of the plate setter.
I have to try this, does it work for ribs so the ends won't get so dry also.
So it like I only can do 3 hours 40 minutes before I have to get out of here!! from there 2 hours foiled in a cooler..
Do you think the meat will be cooked properly? A little chewy is OK just want to make sure it's not raw.
Dome temp 250.
Hey guys I bought the rib rack from Lowes
it's stainless actually really nice.
I have 3 in the middle now
I don't know how you guys lay 3 of them flat because the ribs I got would hit the rim except the middle one..
OK I have checked my thanksgiving gears but it appears too big and got a coating I don't know what and I am afraid the heat on the sides of the plate setting.
I am going to pick this up tomorrow what you do think?
I need to use it upside down fr…
Sorry guys I didn't mean to stir up a gasket material debate
I decided to try it based on NakedWhiz say it is more or less OK, I just don't like the stuff that came off it especially where I am installing it.
My dealer is sending me some felt ga…
I am new and already bought the official plate setter. quite pricey..
Now I looking at more tiers and space..
Is it possible to use parts of adjustable rig with the plate setter together for indirect?
If I get a ceramic stone for indirect …
Hi, would you put the raw pizza on the cold CI pan,
preheat it inside to desired temp then slide the pizza on with a peel? (this way seem like it may become too hot on the bottom)
I have always done it the first way in the kitchen oven.
I was told to just sear with the grill on top of the chimney starter and then foil your steak, throw the charcoal in the BGE and wait for 400 finish temp.
I think it maybe more convenient using a steel grill for steaks and move the charcoal dista…
Turned out not bad, very juicy. (Marinate rubbed under the skin)
Took out when breast is 165F but the inner of thighs are not quite as done, any suggestion for next time?
Should I ice the breast so they are done at the same time?
Great pictures there
do I install the plate setter as I light the lump charcoal
someone told me their PS cracked when put in hot.
Then dump in wood chips in one of the 3 openings around the PS when ready to cook the meat?