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Steviewonder1

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  • Williams Brothers BBQ sauce sold in the Atlanta Ga. area.
  • Bad Byron's and Myron Mixon's.  Both excellent.
  • I also have a granite top on my BGE table.  The only space between the granite and wood is the shims needed to get it flat and level.  I had already sealed the table before installing the granite top.  I also have a stone paver for the EGG to sit on…
  • I have a small lift top enclosed chair.  The box under it holds a 20 pound bag of lump and 1-2 bags of large chunk hardwood for smoking.  Raise the chair part and all is under the seat and sealed.  Got it at Home Depot.  It is grey in color.
  • Yes, chunks around in a circle not chips.  Chunks do not need to get soaked.  I use 8-10 large chunks around the starting fire area.  This gets the smoke going when you put the ribs on the rack.
  • When you smoke ribs use chunks not chips of wood.  It will last longer and the smoke ring will be a bit deeper and redder.  Put the chunks in a circle about 4 inches from the main fire area.  You don't need to soak them either.
  • I have John Henry and Bad Byron.  Both are excellent.  The longer you let the rub sit on the meat the better up to 2-3 hours which lets the meat get to room temp and then get it on the grill.  Also I use a light coating of Yellow Mustard to help it …
  • If you are going to Smoke something it will be low heat (275-290 degrees) and use chunks of hardwood not chips.  Place the chunks around the middle of the egg.  There are lots of tips on the DVD that comes with the Egg.  It covers all ranges of cook…
  • I tried that last night and when it got to 650 degrees, I opened the Egg to put in the Plate setter and Pizza tablet, I got a flare-up, singed the hair on my right arm a bit, closed the Egg and contemplated things. I shut down the damper and flue a…
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