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acrash

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  • Ok, I emailed an Egg dealer about an XL Egg. " The XL egg we sell as a "package" which includes a bag of coal, starters, a grid gripper, an ash tool, the "nest" (cart), that the grill sits in, and the daisy wheel top for temp control. We sell tha…
  • I actually like the scallops just straight on the Egg: some Kosher Salt & Pepper, 2 minutes each side, nice sear, done. Delicious!
  • @Fishlessman - WOW!!! Keep them coming - GREAT shots!  Will you please post recipies as well?  THose look amazing.  Especially interested in the Lobster dip.  
  • Review is in: Firmly in the 'meh' category. If you have any other type of rub to use, including making your own, i would use that first.  Might be good for a food storage item.  It has MSG, so the pork was even saltier than normal.  I probably won't…
  • Following the one closely! Keep the photos coming... very interested in how this turns out.
  • Right on, thanks guys for the great feedback.  I thought soaking was de rigueur for any smoke flavor, thanks for correcting that.  Off like a wedding dress - to the store to buy some chunks!   Travis - I am also very interested to hear how your tec…
  • Thanks guys, I think my problem has been using just chips.  The smoke seems to burn off too quickly after the fire gets going.  Going to look for chunks instead.  Thanks for the photo as well, that was great to see... the chips seem to burn off way …
  • Great photos and descriptions!  Thank you for posting that.  I have a question for all of you experts on this thread.... It is basically a process question.  It is: How do you get smoke chips/chunks on the fire with the plate setter and grate on th…
  • Starting out life new homeowner, I understand the concerns of budget constraints.  You can't go wrong with buying any egg - it is simply the best grill, smoker, oven I have ever used. I was deciding between an XL and a Large, and because of the fami…
  • Well...the results are in... Pork Tenderloin indirect = very juicy.  Pork Tenderloin Indirect + Mesquite = very excellent & juicy .......... ham.  The mesquite basically converted the tenderloin with a nice smokiness, and it had a smooth texture…
  • Thank you gentlemen for responding. @Bugguy136 - have you ever used a mix of smoke chips, like mesquite and cherry? Too much? @Ragtop99 - how was the mesquite with the pork tenderloin? Any thoughts on the flavor?
  • Nicely done, sirs!  :-)  Did I miss some setting to get rid of the crappy adverts being placed on these threads?
  • @Village Idiot - thank you for the tip about Wally World, great to know.  I have a family of five, so I am always cooking larger meals. I like your Nuclear reactor image!  When that thing gets going, wow - serious heat coming out. Did some pizzas …
  •           Here is a photo: I think it turned out pretty good!
  • My first cook, I dove head first into the water and decided to cook a 8.5 pound brisket.  It was AMAZING!! I slow cooked it for 18 hours at 225 dome temp.  Used the place setter with a drip pan.  The meat stayed at 178 for the final 4 hours, and I d…
  • Great advice everyone!  I'll watch the DVD, then I'll start off with a low and slow Boston Butt at 250 with some hickory chips, and then do a Chicken spatchcock style right after that. For sure no lighter fluid. Do I need a dedicated drip pan on the…
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