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  • I always fill to the top of the fire ring on a low and slow.  You never have to worry that you will run low.  Just stir the ashes for the next cook and you're good to go for several more cooks.
  • I was using rockwood charcoal and at 225 had over two thirds left after 22 hours.  I've gone as long as 27 hours on some other larger briskets and still had at least a third left.  The XL is extremely efficient on low and slows.
  • Looks great!  Are those mangrates that you cooked them on?
  •  I lived there for about ten years and my wife is a Colorado girl.  Peggy Worthington helped us sell and buy houses in the Denver area and knows the area really well.  It's looking like we may retire there in a few years.  Peggy's website is www.peg…
  • Using a half circle stone or my half circle raised grid with drip pan works too.
  • The primo 400 XL cooking grid is only 1 inch wider at the oval than the diameter of the BGE XL. The fire grate is much smaller than the cooking grid and I have found that it is just as easy to do two zone cooking on my XLs.  As long as I'm not doing…
  • I started out with a DigiQ DX2 and recently purchased the CyberQ.  Really easy to use. Like the WIFI a lot.
  • I use an electric for brisket  - Cuisinart CEK-40
  • I removed the old one and cleaned with acetone first.  Didn't make much difference though - the gasket from Smokeware burned up and fell apart in a little over a year.
  • For SV steaks, searing on 700 degree cast iron on the egg adds the added flavor I like.
  • Surespan makes really nice ones.  You did say you had plenty of cash - correct?
  • I use a Bernzomatic TS8000 with my XLs.  I only light the area directly under what I'm cooking.  For low and slows, I light about 3 inches forward of center for about 40 seconds, open the top and bottom vents all the way and start closing the vents …
    in How do I....... Comment by dlk7 May 2015
  • Rockwood has always done great for all my cooks - clean, neutral, and burns great at very high temps, mid temps and very low temps.  Fast to start and very little ash.  RO was always inconsistent for me - sometimes it seemed really sooty, sometimes …
  • I have two XLs and usually only cook for 2 people.  I only light the area needed for what I'm cooking so I don't really go through that much charcoal.  When my wife was traveling for a couple of weeks, I was doing individual meals just by lighting l…
  • I have the Sous Vide Supreme and the Sansaire.  I like both and use the supreme more often for the two of us.  For bigger cuts or lots more food I use the Sansaire.  Both are very accurate and I've had no problems with either.  We keep the Supreme i…
  • Welcome - you're going to love the forum.  Spatch **** or beer can chicken always make great first cooks.
  • I've bought the at UW provisions in Middleton and I've seen them at the west side Costco from time to time.  Didn't see any last week though.  WU Provisions is also an Egg dealer - really nice people.
  • Check both of your thermometers in boiling water.  The one in your dome is adjustable.
  • henapple said: I like the Hillary chicken dinner. ...2 small breast, 2 huge thighs and a left wing  I like Scott Walker chicken.  It flip flops so much you never have to turn it.
  • Wow - I need to try that!!!  The chunks look amazing - Nice work!!!
  • How much wood are you using for smoke and have you calibrated your thermometer?
  • I have used Rockwood for all my full packer briskets at 225 degrees.  Some have taken over 24 hours and I have always had plenty left to cook a few more meals after that.  I have XLs and fill to the top of the fire ring with only 3 or 4 chunks of ch…
  • All new because of warranty.  First XL March of 2012 and the second XL three months later.  Gave away the brand new Weber Genesis S330 to my neighbor as a Christmas present since I never used it again.
  • I've had one piece of bacon in a month... That's amazing restraint.  How has this initiative impacted your alcohol intake?  
  • Very nice!!!!!  How do you like the weight of them?
  • I usually do appetizers first anyway, so opening the vents for the sear is no big deal.  I've found that a 700 degree sear on cast iron is much better than a pan on the stove.   We haven't had a ton of snow in Madison, WI yet so walking out onto t…
  • I've had amazing results with both the sous vide supreme and my sansaire.  Great for when you don't know what time someone will show up for dinner too.  Just leave the food in until you are ready.  Tons of recipes now too.
    in Sous Vide Comment by dlk7 January 2015
  • Tonight we are supposed to drop to -10 F.  Doing some Ribeyes Sous Vide and will sear them at 700 on the egg.  Will top with a nice wild mushroom demi glace sauce. I did learn since I moved north that if I put tinfoil between the top and base, the…
  • Good to see you haven't lost your golden touch cooking on the egg.  Nice work, my friend.
  • They have been selling a lot of them.  They have a good inventory of accessories too.  They are giving away $100 gift cards if you buy an XL or a large and $50 gift cards if you buy a medium, small or mini.  
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