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  • I use Royal Oak if I don't want a hot fire or for it to last very long. Pretty useless lately. Cowboy is my staple.
  • I see a lot of the egg liking 'trees' for a quick and long lasting cook. Small stuff has to burn a long time to get good air flow for rising temps.
  • Wenger Swibo line from Amazon for the best price.
  • Better than 250 lbs so far. Coming up on a year of ownership in May,
  • I just installed my nomex gasket from HIQUE. I will give it a work out!
  • I start with brining. I use half cider vinegar and half apple juice, mixed with onions hot sauce, or what ever your taste fancies you at the time. Just put your flavors in the juice. I let them sit for about 2 hours. Drain the juices well, dump them…
  • I use cast quite a bit, but not all in my egg. I use the grate with red brick holding the pot up higher. I do not use the place setter for cast cooking. Depending on what I am cooking and what stage of the cook determines the temp. For searing befor…
  • I have since tried and love the electric. The problem lies in the grate or whatever you call it. Mine is ceramic with small holes. I am going to get a more 'traditional cast iron.
  • I used simple contact cement. You can get it in a couple ounce tube to gallon size. Spray on adhesive is not realyl needed for such a small area.
  • A standard joke in maintenance, but, don't you have some wax rings the need to be changed?
  • Believe it or not, I got a very sturdy stainless set at Wally world for $25! The spatula will be around forever, the long tongs will pick up a 5 lb bird without protest. I think you could pick up a whole cow with the fork. I have added a Jim Beam fi…
    in Tools Comment by docbipe September 2011
  • One of the quickest ways to learn about this is to do fresh goat. The initial smell is just like the outside of the animal. Once this is gone, you will be hard pressed to find a more tender or tasty meat. It will then register in your mind, that unl…
  • Some of the worst meat I have ever had came from my father in law. They grazed daily in open pastures on good greens, but he didnt grain them enough. Bland tasteless, and impossible to chew. So, the meat is surely influenced by how the animals were …
  • This would depend on your tastes for fish. I start with a coating of olive oil, slight sprinkling of fresh ground peppercorns, fresh ground sea salt, and Emerril's of choice. I stress slight sprinklings, it is easy to overpower fish. Here comes the …
  • Ya know, I have only been cooking on my egg for 3 weeks now, and you brought up a good point I have not thought about. We don't go out that much, but I usualy expect high quality food. Since the bar has been raised to a new level, I guess I will sta…
  • Slowdown indeed. I have a fan trained at my back, sitting in the garage in the shade, and my clothes still stick to me absorbing. Cooking yesterdays ribs was hard, so little extra heat was needed it was hard to regulate.
  • Slowdown indeed. I have a fan trained at my back, sitting in the garage in the shade, and my clothes still stick to me absorbing. Cooking yesterdays ribs was hard, so little extra heat was needed it was hard to regulate.
  • For several years I have gotten Cowboy at my local Ace hardware. 8 lb and 20lb bags. Last fall, the bottom fell out somewhere and it is almost impossible to get it there now. I think the store owners are not doing a very good job of stocking it. Now…
  • I forgot the first important thing the Egg taught me, Time in this cooker DOES NOT COMPARE to other cookers. My prime rib was 2 hours early compared to others.
  • I can't speak for the butt, but I will offer my 'opinion' for the ribs. I only take my meat off for the final rest when I determine it to be done. AFTER the sauce and such has performed their magic, I will wrap in foil to rest before serving. I woul…
  • At this point, I have to say the thermometer has a LARGE role in the final say so. But,there is nothing better than trusting your abilities along with that. If you are 2 degrees off, what does that really mean?
  • I used mine for the first time, and I used it legs down to cook bacon, eggs and hash browns in a cast iron skillet. WOW.
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