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  • Commercial fisherman turned Librarian.
  • As one of the pros posted here long ago, 8 minutes with an electric starter under a small pyramid of lump gives ignition. Then a minute or so with the blow from a heat gun gives you lift-off. Never used a chimney or a cube since on my XL
  • Get a Adjustable rig and a woo2 combo, don't waste your money on a plate setter. Right on! Forget the plate setter (heavy, awkward to store, $$) and go with 3 or 4 fire bricks. All you really need. Put the money saved into a good thermometer.
  • Fish is right about fire bricks. They are very handy and cheap like borsch. The xl platesetter is great but really heavy. So I keep my 4 bricks handy for quick and dirty indirect. Low tech is sometimes best. The AR is also great kit. Love those kitc…
  • Server responding very slowly all day. They're tinkering I guess.
  • My son-in-law has a Weber gasser about the size of a Smart Car that cost more than twice as much as my XL. I helped him clean it a while back - grease-0-rama in all the impossible to reach places. I shake my head as I sweep out the ashes in the bott…
  • Suggest you have a look at Some very good practical information here.
  • IMHO the coppery green-blue is already really pretty! It it were me I'd leave it just as is. Sometimes messing with an antique can do more harm than good. Good luck with the old girl!
  • Zounds! They've gotten even dearer since I last looked. Guess it's more like buying a piece of art than a kitchen tool. Lovely things, but not in my ballpark. I'll have to stay with my old Henckels for now. ;-)
  • For some extra-special knives, have a look at the Kramer Knives website. One of Bob Kramer's beautiful custom knives could set you back almost as much as a new Egg. Count your fingers before and after using!
  • What about maple? We have a vivy maple on the Wet Coast and not a lot of Sugar. Any difference noticed?
  • I've just had lunch but I'm droolin' anyway. Very nicely done! Any estimate how long (rough check) the whole cook took? Many thanks!
  • I used to commercial fish salmon. When we sold 'em to the Company they were called 'Humpies". By the time they got to the fish market they turned into Fancy Canadian Pink Salmon and the price had gone up. Way up. We used to put a bit of brown sugar …
  • Got tired cooking in volumes (especially baking!) so I do all I can in weights now - eg. 1 1/2 cups of ketchup weighs 450 grams. Try working accurately with a recipe using volumes of butter or something sticky like molasses. Sure saves a lot of muck…
    in BGE app Comment by Reflib August 2011
  • Maximum thanks everyone. Very helpful and much appreciated.
    in FAQ? Comment by Reflib August 2011
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