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  • Rocks? I just about always find 1 or 2 in RO.  I don't mind - I haven't found any plywood yet so everythings good here
  • I cook on the egg 100% of the time.  Wife will assist with wrapping food in tin foil, getting serving dishes, running to get me this or that, preping veggies etc, but best of all she always cleans up my mess - and I appreciate that. ( I do help some…
  • I used 1 bag of BGE, too pricy - all I use now is RO.  Have 3 pails and i sort small, med, and large.  Sometimes there isn't many large pieces but I work it out.  Usually have a few bags going at once.  I still have a regular charcoal bbq so if I ge…
    in BGE Lump Comment by brentsee June 2012
  • I forgot to say bnls - I went to 165 internal - was a little too high but wife likes everything extremely well done except steak.
  • I did chicken breast last weekend ... raised direct at 375- 385 for 35 min.  was very good but will cut back 5 min nxt time..  cordon bleau should be similar  
  • Meyers ? Dark Rum?    Just add coke - will be good  
  • Don't worry - its a learning curve..  My curve, was a full circle, but still fun even though i threw out a bunch of food on my first few cooks.      
  • To add to this.. I have cooked hamburgers on the egg direct and indirect, and as well at temps ranging from 250 to 500 degrees,  abt's at 300 to 400 degrees, steaks at 675 degrees for 7 min 15 seconds to perfection.  you will learn ways to perfectio…
    in New egger Comment by brentsee June 2012
  • You know, the way I look at it... is if the circle isn't perfect .... who really cares.  You will, because you did it, but, most other people that see it will think it looks perfect.  And after a while you will too.   
  • what I have found is:  No matter what you cook, and whatever form of wood you want to use (chips, chunks) for smoke, as well as whatever flavour of wood you choose, the food will taste great.  Most of us have bbq'ed for years in one way or another…
    in New egger Comment by brentsee June 2012
  • Looks very good I will try low and slow too.  I enjoy taking my time and watching the smoke, relaxing and sipping on a beverage...  Way better than watching paint dry.   
  • I measured, found center point. Tied string and pencil to from center point to edge and used as a compass. Used a jigsaw to cut out the hole. Egg arrived today. Like a glove! +1. That's what I did and worked perfectly +1 Me too
  • Generally I leave the lump well enough alone if I can see good air flow to the bottom - will use chimney starter 1/2 full, light, let get going good and dump over top old lump.  Sometimes I can do this for up to 4 cooks.  Then I will clean out , thr…
  • I've being using Royal Oak.  Lowes had a sale here:  Buy 1 get 1 free paid $15 ea for 6 - 17lb bags and got 6 free.  Pretty good deal for me.  
  • Congrats, and all the best to you and your family   Cheers
  • Your cooks always look so good doc - Tonite I did bnls chicken breast and Broccoli.  Cooked chicken raised direct 35 min 360 - 400 deg it turned out awesome... Usually do veggies in a pan w/spices and olive oil.  But after seeing your cooks I tried …
  • I would go for a large, that's all you need for cooking the main course.  And with the money you saved,  buy another large for cooking all the sides ( Veggies, ABT's, Corn Bread, Potatoes etc. )  
  • I have not smoked brisket yet, but I have done round roast - low and slow.  Wife and I enjoy it, very lean as you say but we usually prefer that.  I'm sure pellets will work - I use chunks of Maple usually.  I have a blackened steak spice that I pur…
    in Eye round Comment by brentsee June 2012
  • I use Maple chunks  
  • Should of went with a $100.00 gasser.  I don't think Traegers get hot enough for what you would want to cook on it.  (My thoughts).  all the low and slow, and high temp cooks I would think you would do on the egg...... So, what's left?    Warm up le…
  • Let it cook for 6-7 hours at 250. You go that long?
  • Maverick's, woo's, digi q's, temp controllers etc. etc...  hey i'm in canada and it's not so easy to get all these things as the egg dealer has no idea what 1/2 this stuff is..  I went there the other day and asked if he could get me a woo and he lo…
    in BBQ DigiQ Comment by brentsee June 2012
  • I'm pretty new at eggin but I sort of agree with Cen Tex about the daisy - The egg is very similar to an oven and i wouldn't cook anything in the oven with the door 1/4 open  I guess you may be right on too smokey.. but I enjoy the flavors that way …
  • What your saying is they were overcooked.  try 4 hours nxt time.  I do the same thing... Overcook My last back rib cook was very similar to that - I wrapped after 2 hrs and left on for 2-1/2 - let egg rise to 300 for last hour They were very good, …
  • Sorry to say but I just throw in garbage
    in Recycle Comment by brentsee June 2012
  • I use a 9.5x13 (I think) disposable foil pan from the grocery store. My v-rack fits perfectly in it and I do butts and brisket on my vrack in the drip pan. My cake pan is that size.  All I do is wrap in foil, dump out when done and easy clean u…
  • I use a 12" deep dish pizza pan - usually wrap tin foil around it.  On fattier meat cooks I use a cake pan (2"deep).      
  • Throw them direct on the red hot coals  
  • the medium can do everything the large can do - except space get the large  
  • Natural wax/cardboard lighter cubes 2 to 3 for low temp If I want a hotter fire quicker I use a charcoal starter bucket - bought at Wal Mart for $12.00
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