We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here
He was a bad ass then and still looks like a bad ass now. Judging from the picture, I think he could take you.
Make sure you cook him whatever he wants.
Thank you both for what you have done for our great country!
I have put a couple of brick pavers in with the meat to use them as a heat source. They will take a few hours on the egg to get to temp, they will also take some temp out of the egg. Make sure the bricks are dry, good chance a wet one will break/exp…
Fill lump all the way up, just enough room for plate setter to clear the top of the lump. Start fire in center on the top of lump. Plate setter legs up. Some kind of drip tray. Get temp to about 250*. Add wood for smoke and place grill and meat on. …
Just a suggestion- If your band bolts are not bending, tighten them some more.
This forum has a lot to offer and the people are friendly, so far there is only one idiot, but he knows what he is doing.
Not sure if I missed it from anyone else- don't open the lid to let the heat out. You will feed the fire oxygen and increase the temp. If you really need to get some heat out, try wiping the dome down with a wet rag.
Pick your chin up! The meat is still ok to eat.
When I fill up the lump for a butt, it is all the way up, almost touching or touching the plate setter. Start the fire in the middle, on top of the lump. You only need a small fire to get up to temp.…
@shtgunal3-Put the starter in the middle about 1-2" down. I close the lid after the 8 minutes of startup. Open the top and bottom to what you think is the right spot and let it burn until it's clean smoke.
Butt goes on the grate. I suggest some kind of pan or foil to hold the drippings from the butt. Liquid is not necessary, but your choice. Platesetter legs up. Make sure you cook it until the thermometer slides in like butter. Good Luck!