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twlangan
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- twlangan
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Check out the Super Peel: http://www.superpeel.com I don't have one - yet - but I plan to buy one by the time Spring arrives and I get into weekly pizza cooks again. I've struggled a time or two myself moving uncooked pizzas and I think the Super Pe…
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I have had this happen. My theory on the cause is with the vents wide open, the fire is getting plenty of air and creating flames. The flames artificially raise the temp on the dome thermometer, causing you to want to close vents as you think you ar…
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I did a couple of 7.5 lb butts last weekend that ended up taking 17 hrs. That was way over 2 hrs/lb. They stalled at 180F for several hours before taking off again. Once past the stall, they finished rather quick. I filled with as much lump as I cou…
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rholt said:I guess it is the country way. Aaaaand what exactly do you mean by that? Shall I make some jabs at city dwellers to even the score here? :)
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I got 14 hours out of the set of Eveready Industrial AA's that came with my PartyQ. It was 26F at 8 pm when I started and 18F the next morning. I replaced with regular Duracell AA's and my cook was finished 3 hrs later. Once my warranty is off, I pl…
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Go for it! My first pork butt - I used a rub recipe that I found on the net that was pretty close to dozens of other recipes. I figured it had to be good since so many used it. While the pork was great, I wasn't real crazy about the taste of the bar…
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I agree with Onegrecook's pics - that is about where my vents usually end up set at for that temp too. Keep in mind that what works for us may vary for you. I have had two similar cooks require different vent settings to achieve the same temp. Lots …
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Ah, I forgot to mention - I have found a source for much cheaper pork butts. Every Wed, there is a food truck that serves lunch at the factory I work at as my "real job". They are hooked up with Cisco and said they can get them for something around …
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IrishDevl said: twlangan said: IrishDevl said: http://www.fleishers.com/about-our-meat/our-pastured-meats/meat-pork You could always pay these prices. You/we may all end up paying prices like that some day if animal …
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IrishDevl said: http://www.fleishers.com/about-our-meat/our-pastured-meats/meat-pork You could always pay these prices. You/we may all end up paying prices like that some day if animal rights fanatics get their way. And I don't ca…
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The Cen-Tex Smoker said: you might actually die before anyone on here gives you any money saving tips. It cost me $100 every time I log in ROFL!! True. Very true! :) Thanks for the comments folks. I tend to overthink things on a regular…
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I put two 7.5 lb'ers on last night at 8 pm. They were up to 120F internal when I hit the sack at 11 pm. Got up at 5 am to check - 176 internal. By 7 am, they hit 180 and have been there ever since. I'm using my new PartyQ and had it set at 225 grid.…
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A couple of pitchers of warm water slowly poured around the edge of the dome might do the trick too. Don't use hot - might crack the ceramic from thermal shock.
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JayHawkEye said: Depending on how cool your meat is/ how soon you put it on, I've had differences of 40 degrees to start out that eventually come together. If you're going to use a grate temp though, why worry about the dome temp? It doe…
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Excellent! There are FAR too many people out there nowadays that lack even basic skills when it comes to growing things. These lessons have potential to be very valuable to him later in life. Encourage him to expand upon his knowledge in this area.
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I did a turkey a week ago and did not take the keel bone out. I cut the backbone out, flipped it over, and pressed down to flatten it. Worked just fine. I use the same method on chicken. I've even been known to not completely cut the backbone out on…
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I don't blame you for wanting to stay away from Windows. I am a former Windows Fanboy that switched to Mac in '07 and computing has been SO much better. I don't use personal finance software. Wife and I are tightwads and we watch and review our fina…
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jrog74 said: Do you guys ever mark on your bottom vent with a sharpie to show where to close it to to obtain certain temps? Or do other factors change the placement of the vent and therefor you never know exactly where to open or close it to?…
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I have my wife save paper towels that she has used for soaking up bacon grease. She puts them in a ziplock in the fridge so they won't get rancid. Works great as fire starters and I'm repurposing paper towels that would have been thrown away.
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The Cen-Tex Smoker said: mountaindewbass said: You can contact him here http://dannyscarvings.blogspot.ca/ Ha! Yoda made the list. Nice MDB Correction: "Made the list, Yoda did." ;)
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That's what I did too. Cooked supper on the Egg one evening, let it cool down to around 200 deg, and peeled the gaskets off with a putty knife. Like yours, it came right off with no effort whatsoever. Next day, I applied the Rutland. Let it sit for …
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I put a Rutland on mine with Permatex a few months ago and have been very pleased. I do a fair amount of pizzas and the heat has no effect on it at all. Only reason I chose it over Nomex - did some Googling and read somewhere that Nomex doesn't like…
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I've had my LBGE do the "Puff the Magic Dragon" thing a couple of times - smoke puffing out the bottom vent. My cure was the opposite of Brownie - I close my bottom vent a bit and open the top. My theory is by opening the top, I increase the draft o…
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I tried that setup once. Had the platesetter legs up, grid, three fire brick sitting on edge, and then pizza stone. Had two issues: 1. Pizza was so high that the temp probe stuck into the pizza. Not that big of a problem, but getting dangerously clo…
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Dave in Florida said: twlangan said: Too bad my local Wally World stopped stocking it soon after the 4th of July. I printed it out anyhow since I will be at Menards in a week or two and will stock up again while I'm there. Thanks for t…
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Too bad my local Wally World stopped stocking it soon after the 4th of July. I printed it out anyhow since I will be at Menards in a week or two and will stock up again while I'm there. Thanks for the heads-up!
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If you like Windows, you like Mac - about 6 years ago. Win 7 finally implemented features that my first Mac had in 2007. Windows, from day one, has been a knock-off of Mac OS. Why wait? But since this is a BGE forum, a Mac is the equivalent of a BGE…
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Mike8it said: SamFerrise said: I moved down to North Carolina from Michigan last year. I am amazed that I cannot find any worthy cuts of pork or beef here. I have seen and tasted the most sorry cuts of meat here. We are in the midd…
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My chosen pizza dough recipe has a tendency to bubble while cooking. I had one pizza that developed a HUGE bubble along one side and all the toppings slide toward the other side. I soon discovered that if I lightly tapped the crust all over with a t…
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My Egg, purchased in March of this year, is the same way. I don't consider it a problem though. Just need to be careful when opening the vent to not slide it past the screen portion. If you do, it is not difficult to push in on the back of the scree…