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ChanningJohnson

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  • I was actually wondering if soaking your plate setter would be a way to provide moisture to your cook as the moisture evaporates from it. I'm guessing a drip pan with water or some other liquid would make that redundantbut was curious if it would be…
  • Thanks, everyone! The chicken wasn't free range, but I'll try again. I'll choose a stuffing without cheese just to see if that makes a difference. And I'll certainly be checking it with the thermapen earlier in the cook to get a few different readin…
  • Cook's illustrated talks about a temperature range where the fat renders best. I thought I remember it being between 165 and 180. Please correct me on that though. The longer it's in that range the better, I was lead to understand. I thought renderi…
  • No V racks? Turn it upside down and you have a vertical rack. 
  • It's Stowe, Vermont. People with money go there to spend money. Every market is different but if it's a good sandwich and if it's quaint enough, people will pay the premium. Or enough people to make it worth your while will.
  • You'll like what comes off the egg so much you'll make the extra time for it. Most of the time, if I light the grill, by the time I've finished with my cooking prep the egg is about ready to go. And when I am waiting the extra 15 or 20 min it's alwa…
  • Happened to me last night. Burping isn't always enough. I was trying to cool the egg down after searing and even opened up the lower and top vents for a few seconds before burping, but that wasn't even enough. I should have let it go for a few extra…
  • It worked! My wife took the 11lb pork butt out of the refrigerator, and it sat on the counter for 2 hours before I put it on the egg at midnight. I went to bed at 3 a.m. after I was confident the temperature was stabilized. It was at 275 when I went…
  • Thanks for all the advice everyone! I have enough different opinions here to give me confidence that whichever I pick will be just fine : )  If Stike's observation holds true that the meat won't raise in temperature much on the counter anyway, I t…
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