As i understand it
brining supposedly helps in retaining moisture also .
@fairchase - I hadn't heard it said that way before. Generally speaking brining is used for poultry which can exchange the salt …
So 4 hours will be enough to draw the salty moisture back into the meat so you don't get the leather like crust.
The 24 - 48 hour thing is just going to draw the salt flavoring deeper into the meat. Is this right ??
I will agree with most here.
Water pans are for vertical smokers , and are of no benifit in the egg as far as I can tell.
#1 IF Your LOOKING YOUR NOT COOKING !
Leave the lid close and you will be amazed how much faster your cooks go !
+1 on Oakridge BBQ rubs.
Secret weapon is good on any pork or chicken , but really shines on ribs.
There Santa Maria is my favorite beef rub.
Black ops is really good on brisket , and any other beef.
+1 on Blues Hogs sauce.
60/40 original to Tennes…
I never would have bought these on my own, but I was gifted them a few years ago. Don't use them often, but they sure are nice when I do.
Looks like a frog gig .
What are they and where can you get them ?
I have never had a heat problem with the stones.
I did however discover a hairline crack in the bottom of my base after
my 1 and only clean burn.
I'm wondering if moisture between the stones and the base , and or lack of air flow under the base co…
Makes me wonder ?
Decided to give my xl it's first true clean burn
for its 2 nd birthday. I had done a couple of mini burns ,
but the gunk build up was getting pretty bad.
So I filled it with lump , put in my woo , cooking grid , and daisy whe…