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  • I like both the planter and rolling table idea, hopefully I will not have to use mine for either!
  • UMMM, scrap the flat and go for the Packer!  Make sure to assist use a medium drip pan, I use apple juice to provide additional moisture under neath as it sits on the ceramic plate below.  This helps out tremendously I have not had any issues, your …
  • Great looking table!  You have some mad skills!!
  • Nice, great presentation, nice color to the Pork!  Good combo, might try it this week end for Game day!! 
  • Okay eggers, question re: the butts cooking time.  May sound stupid, however got to be sure on this.  If I have two butts each weighs 10 lbs and I cook at saw 300 degrees, do I factor in the total weight or the individual weight of each butt for my …
  • Sitting here reading these posts!  URGHHH!  Trying to put a Fathers Day menu together.  Need input, would like a good appetizer, main course (ribs), and a banging desert!  I have an XXL, XL and MM (which is da bomb). So please recipe for one of each…
  • Yes, agree too!  My 5 year old grand daughter loves being my sous chef!  She is going to rock the BGE someday.  My Daughters (3 of them) are all grown, of course wanting their own egg now!  They love when I cook on the egg, only time I get them to c…
  • I would like more detailed info on this reverse style cooking.  Any reverse info would be helpful. Thanks
  • I am going to try this!
  • I agree with SGH on the smaller briskets, they are a little harder to guage.  The best thing I have found for a brisket is use a thermocoupler  check the temp and watch your heat.  Its a tough piece of meat to cook, but once you follow the steps an …
  • Fellow eggers, I am going to try this out.  Anyone done this before with a Turkey?  I have done the traditional turkey on the egg for the past 3 years, one thing for sure, if you use a turkey can or a basting oven, the bottom always gets done faste…
  • Thanks for all the details and photos.  I too am looking to supplement my Egg cooking.  Love the smoker.
  • I have cooked several butts ranging from 6 to 10lbs each.  Usually two at a time on the Xl.  I have always cooked at 250 to 260 degrees using a DigiQ to assist in monitoring and managing the temp. I set the temp at 250 on the grid and the internal a…
  • That is sweet!  Love the granite tops, makes things easier.  Looks great.
  • Just hooked up my new Egg Blower on the XL GEgg, worked a little brisket 6 lbs. for 12 hours, 225-240 temp, internal temp hit 185 degrees.  The nice thing about the blower is you can set the temp, it worked perfect the first time.  Only down side is…
  • I know if you over cook the Tri-Tip it will be like leather. I would cook it indirectly at a low heat 250 or so, make sure you place a good rub or baste it with your favorite sauce. I would also use the Red Oak boards, this will ensure the safety …
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