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  • I have done a few of these with good success. I go raised grid direct at 300 and flip often. Cook time is tough becasue they can vary in size. I cooked to i believe 170 and let it rest about ten minutes before slicing. They have always come out very…
  • Not only well worth the money but you will soon find yourself working out a way to add an additional Egg to your arsenal. Cooking outside has now been changed forever for you and anyone fortunate enough to eat the tasty treats that the Egg produces!…
  • I did some yesterday for a little get together and added Hillshire Farms Cheddar Little Smokies. Cut them in half lengthwise and placed on top of filling. That was a nice addition to an already delicious little item!
  • I am bookmarking this one. My wife is doing WW and its going but she is frustrated because some of the cooks are not great for her. This will be a nice one to make when she gets back form the beach.
  • Easiest it in. Lol!
  • I concur here. I had tried stuffed poppers with zero success then I tried the traditional ABT this past weekend. Just used cream cheese with some Monterey Jack cubes and mixed into the cream cheese then wrapped with bacon. WOW they cam out awesome. …
  • I have heard some members use pieces of the felt gasket material around the DFMT to tighten the seal a bit. Try that and you should be good.
  • I read a couple other reviews on here that were not exactly positive. Most have said that the flavor that it imparts is just plain bad. I would say give it a whirl and if you like continue and if not try another. I personally read enough bad reviews…
  • I went thru something similar last Saturday night. Egg stabilized at a tick over 200 from 1am until about 9am. Ended up bumping it up to 275 and it turned out great. Butt cooked for 16 hours total. Man it was good though. The party goers were going …
  • Tried it on ribs and it was just awful. I didn't know it was meant to be cut so I guess it's not a fair assessment. I don't use it meat anymore but I do use it when I make BBQ sauce.
  • Chuck How was it with the chicken? Curious minds want to know. Lol
  • I don't think he has any deal with the Big Green Egg. If you look close you will see the name on the handle is blacked out and he also referred to it "the big green cooker" I think. He may have said "big green smoker" but he never said Egg. His loss…
  • Glad you enjoyed Shane. Try it on burgers too!! So good and so simple.
  • spend more on your Egg table than you do on your formal dining room table!
  • What?? Rain in Cali? Who ever heard of such a thing! It was pretty tasty. Thanks for the comments.
  • Looking good Joan. Busy can be a bummer but it sure beats what some are dealing with.
  • Thanks Joan. Trying to think a bit outside the box. Sometimes it is miserable failure but this time it was so yummy. Kind of a modified guacamole.
  • Check. On that list!
  • Had one happen to me while cooking bacon. Holy snapfish it was scary. Left arm no hair for a few weeks.
  • Pizza is so fun and amazingly yummy on the Egg. It was our 3rd cook and my 12 year son is hooked. we have a whole wheat pizza dough in the fridge for tonight. Dont be afraid to go hot. Just dont go long!! Good bye pizza delivery boy :evil:
  • Man that sucks DR. I hate when you pay for something that should make your life easier and it turn makes it more difficult. Get screwed twice. I'd like to see it if you get it finished up.
  • Ky- I read somewhere that the Trex stuff is not a good idea because it is not flame resistant. I was thinking about using it for my table but I saw that and opted to use plain old pressure treated deck board. Nothing fancy but it kept the cost way d…
  • Very slick setup. I'm jealous!!. Only thing missing is the keg!! haha
    in New home Comment by BB1857 June 2011
  • DR - I just used basic decking lumber. Pressure treated 2x4's and 5/4 board. Nothing fancy this time being it was my first table and i am by no means any master carpenter.
  • Thanks Michael, 17 1/2" from support to support. The boards are sitting on top of the support pieces. I was thinking it could go lower but then I would have had to cut the back out for the hinge.
  • Hey Harry great job. Keep in mind that when are measuring dome temp but cooking at fire ring level you are going to be much hotter down there. I usually cook at charcoal level for steak but dont get the dome temp much above 500. That close to the co…
  • Welding gloves in my case as well. Many BBQ gloves are just welding gloves with the price much higher because they say BBQ gloves.
  • Mine is also on my deck. I have it in a table and sitting on a paver like others have suggested. I had my old smoker sitting on a fire mat for safety but because the Egg has the screen on the bottom and the charcoal isnt ever going to spill out i mo…
  • Totally agree Mike. This should be much more apparent especially being that it's more popular products are lifetime warranty. Was thinking of getting one of these but that is in serious doubt now.
  • Here is the link to the webpage.
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