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  • I use a weed burner and have used cubes and a chimney in the past.  For a cabin, I'd use the starter cubes.  A box of 24 is small, lightweight, and easy to pack.  The fire stays contained in the Egg and it does not generate sparks or loose embers th…
  • Third hand tool is awesome.  Use it every cook.  Simple and functional.  
  • Nice weave.   My youngest goes to Pitt and was at the game.  Good times if you weren't wearing white.
  • I bought a roll of 18" wide foil from them as well.  It fully protects the smaller pans and keeps all but the edges of the 18" pan clean.  18" foil would be perfect for the large.  I didn't see 20" or wider foil which would be ideal for the XL.
    in Drip Pans Comment by Ragtop99 June 2016
  • Nice idea. This would be helpful with my medium.  I had enough leakage from the worn gasket and the lid being propped up by the wires that I could not hold 250* with the DW fully closed.
  • Because of the high fat content, I cook them to pulled pork temp.  I'll grill them like a steak for looks then let them smoke to a pulling temp.  I've done them with a Korean marinade, but that normally works overnight.  I've seen some OJ based mari…
  • I keep them simple. Mostly I make spares, but babybacks sometimes as a change. I cut off any huge chunks of fat, remove the skin from the back side, and apply a rub on them while the grill is heating up.  The rub is a mix of peppers, garlic, oregan…
  • I'm using my flame boss 200 is a wireless thermometer today.  I was getting so much leakeage due to my gasket being shot that I had to close the draft door to almost nothing.  Anyway, it is nice to see the temps on the phone.
  • Tell us more about the glaze.
  • Pit controllers make sleep happen.  Huge fluctuation in temp makes me wonder if the pit probe wasn't shielded from the direct heat.  The egg holds +/- 25* at the dome pretty well if you start with a clean egg, good charcoal load and lock it in b…
  • Boneless pork chops should be cooked like a steak.  Pat dry, cooked at high temp direct (min 450*), and remove before its took late.  I go for about 140*.   Unless its a thick cut chop, by the time its nicely browned it's ready to be pulled, and the…
  • Very nice. If you get tired of it, I can find room on my patio for it. 
  • RRP said: Thanks! I use mine all the time and on of the nice features is that removable stainless steel top for ease of cleaning. Besides that it is a battery miser - I'm still on my initial battery and I do occasionally use the back lit ligh…
  • We use the OXO Good Grips 5-Pound Food Scale with Pull-Out Display. Had it for a number of years.  It's $30 at Amazon and reads to 1/8 ounce which comes in handy when measuring small amounts.
  • I do it raised direct at 350 - 400.  I'll cut it into a few pieces to get relatively even thickness.   If you can't raise the grid, using less charcoal will accomplish the goal of keeping the fire another few inches away.  
  • smbishop said:  Surprised you are not going the rotisserie route!   Agree.  That's how I did them on my gas grill.
  • Carolina Q said: Lowe's has a spit and motor for $30. I set it up on my Large and it worked well even with no "wall" to seal the gap. The dome is propped open about 1-1.5" at the handle and the spit doesn't touch the egg. Smoke escapes and accu…
  • I don't have much issue using the DW with the FB200.  I set it closed a little more than I would have for a normal (unassisted) cook at that temp.  Since not all cooks use the same temp, I tweak the setting for each one.   Seems like a good idea fo…
  • Similar boat.  One graduated and on his own.  2 more in college this fall.   Not only nice nice to stop the $$$ outflow, but it's a great feeling knowing the oldest is doing well on his own.  
  • @Bullhalsey  I don't have any set time although my XL won't go from around 270* to full nuclear in 3 minutes.  The size of the fire needed will depend on how many steaks I'm doing.  I don't want 3 over open flame and 1 steak off to the side in a 600…
  • Regarding the fan output capacity and leakage from the FB 200, neither seems to be an issue: I can hold 170* with the DW closed.  I haven't tried to hold lower, but It would seem fan leakage isn't too much of an issue.  This is on my XL so I can't …
  • stlcharcoal said: Two fixes.....Set up the egg and don't put the controller on until the set point is hit.  Or set the controller at 170-180, let it stabilize for 20 minutes, bump it up 20 degrees, let it stabilize, and repeat until the set t…
  • Glad to see the batteries last a long time.  Be interesting to see the change in battery life with wifi enabled.
  • Bullhalsey said: End result was good, but not exactly perfect.  I monitored the meat temp very closely with my Thermapen.  They came out more of a medium to medium well, instead of medium rare.  Oh, well, trial and error.  I cook most everythin…
  • eggnewtoy said: @RedSkip:  Yes, my second time and like them better than my previous method, modified 3-2-1.  Tender with some bite.  Did you foil them?  If not, it may just be the difference from not foiling.  Might be interesting to …
  • Since its new and unused, that's a 40% haircut for not having a warranty.  Seems worth it.   
  • Back to the OP's question, I'd just get the 733 if I were going with a Maverick.  Most of the bells & whistles aren't that useful.  I'd get an i-grill over the maverick if I thought the bluetooth range would be adequate. 
  • Nice chunk o beef.  Looks like a winner.
  • dougcrann said: Ragtop99 said: What @Skiddymarker said.  An occasional rock isn't much of an issue.  I've found fiberglass and other crap in brands of charcoal I no longer purchase.   This is why I no longer use Royal Oak. Didn'…
  • 4Runner said: Can't stand it....was in a high end grocery store.   Just look at their premium choice rib eyes and strips  Is "Premium Choice" an official grade?  Or they just trying to charge more for a Choice steak?
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