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  • I use the little Green Egg starter squares and heat up time depends on lump used.  If I'm using Frontier lump from Sam's club I'm easily up to temp in 10-15 minutes, if I'm using denser lump like Wicked Good WW it generally takes 20-25 minutes to ge…
  • I can't say I've seen another Egg up here....there are a few semi local dealers so they must be around but I haven't seen any or run into anyone so far with an Egg.
  • I got my bag last Thursday and cut into it today....this lump has some seriously large pieces   I've only done one cook on it so far but I like it....after I fired up the Egg I went about doing a few things around the yard while waiting for the …
    in Charcoal Comment by DIXIEDOG June 2013
  • Another vote for Simple Green....the stuff works great for cleaning your composite shelves.
  • Good luck....briskets are some of my favorite cooks.
  • hapster said: I wonder if Lurker Ann / Co-Owner will even have the stones to address her mistake here on this thread? How would this help their cause?   They could dispute what was said and it would be a he said she said....private em…
  • Looks like it's not available yet....I'm game at that price it's not much of a gamble.  The pictures make it look great, good sized pieces which I prefer.
    in Charcoal Comment by DIXIEDOG May 2013
  • Good that a rock on the top just right of center?    I'd be pretty disappointed to get pieces that small, I wonder if the bag was beat around by an employee at the store of if that is the regular quality of their lump?
  • Quite awhile back I bought a bag of Cowboy that was crap but I've bought a couple bags lately because it's what I could find.  The more recent stuff seems good, fair amount of ash but lights well and heats quick.   I got babied with the Wicked Good …
  • njl said: And now that this has gone from group buy to barbarian horde buy, does the manufacturer have any idea how long it's going to take them to fill all these orders? lol Sent my payment yesterday...excited to see this rig in act…
  • Paid....thanks for putting this together the rig looks like it will work great.
  • I'll take one also.  Thanks
  • I use gloves too...only time I ever had to pull my setter when it was hot was when I forgot to add wood chips to my firebox....otherwise I haven't needed to.
  • I like the throwaways myself....get them at Sam's for under $10 a 30 pack....once the cook is done I toss it out.     They fit in my medium plate setter very well I just used this one with the butt I did overnight and pulled this morning.....I gene…
  • Springram said: Simple Green keep mine "clean as a whistle", whatever that means. Works great for mine.   Simple Green for me too, the composite shelves are very easy to keep looking new....I think they hold up quite a bit better t…
  • In the spring/summer/fall I do at least one a month.   Generally I do butt just because the butchers are too proud of briskets up here.....over $5 a lb for a brisket is just too much considering it's a lousy cut. My $.02
  • I've gone 19 hrs with my medium at 230 with WG WW lump....there was still a bit of lump left but my brisket was done.
  • You can cook it like you are now and then wind the heat up for the last 15-20 minutes of your cook and your skin will be crispy.
  • That's some good looking grub.
  • Sounds good.   Pulled pork tacos are also a great way to use leftovers.
  • Glad they took care of you...that's great CS from the original shop you bought it from.
  • JerkChicken said: I don't feel that the forum has changed since I've been on it. There have always been nice, helpful, people as well as a handful of argumentative opinionated people. It's just life  I've observed the matter…
    in why? Comment by DIXIEDOG September 2012
  • Sally's Welding Supply? lol How about small hand gloves like these ones
  • I have skipped the pan before while using the platesetter and it wasn't a problem.
  • Don't have a medium but the obvious way to increase cooking area is to go vertical.  This can be done with a few fire bricks (or empty beer cans) and another grid a bit smaller in diameter than your main grid.  You can also use bolts etc to get elev…
  • Don't have a medium but the obvious way to increase cooking area is to go vertical.  This can be done with a few fire bricks (or empty beer cans) and another grid a bit smaller in diameter than your main grid.  You can also use bolts etc to get elev…
  • I use wood chips and I sprinkle them out in a spiral pattern so I get more smoke throughout the cook as the coals burn toward the outside.  Does your food get a good smoke ring?
  • 1) Platesetter 2) Maverick 732 remote thermometer for low n' slows 3) Billy Bar to keep it clean 4) Therma Pen 5) Rib can fit way more ribs on with one 6) Vertical chicken works great if you don't want to spatchcock your chicke…
  • Looks like a good start but where are the rest of them?????
  • I picked up one bag when I ran out of Wicked Good and the Frontier was pretty good....I used it on a lot of high temp pizza and steaks and it performed great.   It seems to get up to temp very quickly but I also noticed the higher ash after I was do…
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