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  • Just an FYI, a while back I cooked 2 on my Medium that were too big to fit the rack when laid flat. Put them on edge with metal skewers between so they wouldn't fall over. Cooked just fine.
  • +100 for CGS! Good products and mine was shipped in a very reasonable period of time. Have ordered from them twice and happy both times. 
  • I recall something a while back about these coolers not being shipped in a timely manner. Are these now available in a reasonable period of time. I am considering an order if they are available. Not wanting to stir up a poop storm, just curious if a…
    in RTIC Comment by bettysnephew May 2
  • Cooking two may take a few minutes longer due to the initial heat load of the amount of meat but it is pretty much negligible. Depending on the size of the butts you might have to stand them on edge to fit the grate. Otherwise no problem I can fores…
  • bettysnephew said: FWIW I am now using a water heater safety catch pan when I am doing mass quantities of pork butts. It has ample capacity for said use. The only issue is cleaning afterwards as HD foil has to be seamed to cover and leaks where…
  • Donnie,  I admire your work and your setup also. You are a fine man with a noble mission. I just ordered my drip pans for my XL from . They are bare aluminum deep dish pizza pans. 18"X1.5" so no interference with cooking grid like…
    in TWINS Comment by bettysnephew April 27
  • For the most versatility look up the Lodge 5 qt. Double Dutch. You get the deep pan, a frying pan and a Dutch oven in one combo.
  • I would get the CGS Woo2 and ceramic stone or a couple of fire bricks for indirect. The fire bricks will add a lot of thermal mass to keep temperatures very even. Maybe bricks (they're cheap) and stone for even more mass. The Woo will make it easier…
  • You can put a lump reducer in an XL. They haven't made a lump expander for any Egg as of yet. The extra area of an XL is good to have at times when you have a large group of folks. Buy the largest you can afford.
  • Looks like ET missed his phone call!
  • You were not hurt in any way on that deal.
  • 1. Thermapen accept no substitutes.2. Woo and Adjustable Rig. You can do just about any kind of cook you can  imagine with this setup. 3. Pizza stone
  • ^^^ The versatility to do just about any kind of cook the Egg is capable of without having a bunch of cobbled together solutions that "sort of" work. Next to my Thermapen the best accessory I bought for my Egg.
  • jaydub58 said: What would be the result of just putting the cap in the kitchen oven and running the self clean cycle? Shouldn't that do the trick? Most likely it would clean the gunk and heavily smoke up your kithen. The stainless would…
  • One other thing, you might want to do a high temp clean out after such a large cook. I don't do an actual clean burn, but try to get a good solid 600° going for an hour or so to purge the gunk that accumulates. The residue will flavor cooks for a wh…
  • That particular cook was low and slow for my Ham Radio Club Fest, but since then I have done several large cooks each way. In reality I see very little difference in the taste and most folks slather on BBQ sauce anyway so it's not really a big deal.…
  • It was not my idea but kudos to the genius on this site that came up with this solution. I just copied after the near disaster I had during that cook.
  • FWIW I am now using a water heater safety catch pan when I am doing mass quantities of pork butts. It has ample capacity for said use. The only issue is cleaning afterwards as HD foil has to be seamed to cover and leaks where folded over on bottom.
  • I initially purchased the platesetter when I bought my XL. I would have been money ahead to buy the Woo/AR in the first place and not had to throw away a bunch of cobbled together junk to do what this combo does with elegance. Next to my Thermapen t…
  • An ample sized grease catch pan is a requirement! I would NEVER empty a pan of hot rendered fat again. Do not underestimate how much fat cooking this many will yield.
  • I cooked 6 butts at 50 lb. a while back. I was using a CGS Adjustable Rig and everything fit with ample room to spare. If I put them on edge on the bottom rack and flat on the top I believe 10 was doable, maybe 12 if top can be on edge also. The way…
  • I have an XL and a M which for me is the right combination, but if I were in your position of ownership, another L would seem to be the best way to proceed. 
  • I purchased peach at Hawgeyes 2 years back so they likely have it.
  • I noticed no difference in the texture. Just curious, did you vacuum them or just in a baggie? I noticed when I put them in vacuum sealer but it may have been the grind of the meat.
  • I just looked over the Serious Eats site. It is by the same fellow I have the book from but goes into even more detail. It appears to be an update on the sous-vide process for burgers. I noticed for med rare he suggested cooking at a lower temp than…
  • In his book  "The Food Lab", J. Kenzi Lopez-Alt recommends 123° for rare, 133° for med rare and 143° for medium in his recipe for sous-vide burgers. Cook times are listed from 1/2 hour to up to 3 hours.  I would feel very safe at 1 1/2 to 2 hours. E…
  • @Theophan  After further thought, I did vacuum seal the burgers. Perhaps if they were done in the ziplock baggie technique the texture would be better as the meat would not be as compressed. I may try this one more time to be sure because I also lik…
  • XL first here then a couple years later a Medium. I am extremely happy with this combo. If you like the Smokeware cap, they also fit the medium. If you have a Woo2 for your XL the pizza stone from the M acts as an indirect shield and the cast iron g…
  • I did a few a couple weeks back. The taste was good but I didn't like the texture. Maybe a coarser grind but I'm not really planning to do this again.
  • Just went through 148 pages of OXO items on Amazon trying to find an answer. Nope!
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