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  • For those that have painted/hydro dipped cups, how durable is the finish?  Do you have to baby it?  Avoid the dishwasher?  Never bump it?
  • SGH said: DMW said: What do you use to filter it? I'm annoyed by how slow coffee filters are. Just a regular strainer? Brother D, I triple filter. I use 3 coffee filters. I know that it's slow, but the better  that the oil is filt…
  • beteez said: Restaurant depot Carbon sel Sol $8-$9/bag if you are near 1. Don't you have to be a restaurant proprietor in order to get a membership and shop there?
    in Lump Comment by cssmd27 December 2015
  • SGH said: cssmd27 said:   (If I really, really wanted it, I'd just buy it and tell her later.) I do the very same when I really want something. You should have seen the look on my wife's face when she came home from work one day and …
  • I already have a Pelican 65 (or equivalent size) and I'm trying to figure out if there is really ever a time I need to keep something cold for 5+ days.  We use the 65 a couple times per year as an auxiliary refrigerator.  I tailgate for college foot…
  • I thought you were cooking the chicken to a rare temp. Japanese do that all the time.  I was a little nervous to try when I was over there and I eat pretty much everything around the world.  Hard to break long standing perceptions. Looks great!
  • Thanks guys - especially Jeepster47!  Works for me with the new direction.  Would have been nice if we had received notice, but I'm glad it's up.  Beef ribs coming along nicely!
  • Can someone else confirm that is not loading?  You don't have to be logged in or doing a cook to initially access the site.  Anyone can do it. Thanks!
  • I'm certainly tempted despite not needing another high end cooler. I will point out that a 7 year warranty is only good if the company is still in business and is willing to honor it 7 years out.  My knowledge about all these companies is essential…
  • It took me a loooooong time as I remember - as in a month +.  I didn't even know who to email to ask about it.  I have no idea who the admins are for this site.  It's like a nebulous unknown.  Is this site supported by the BGE makers? It's a very b…
  • Jeepster47 said: @cssmd27 ... go to your profile page ... then click on "Add a device" ... the rest is simply follow instructions.  Thanks.  I knew there was a simple solution, I just couldn't find it.  Worked perfectly!
  • Jeepster47 - Thanks for the answer.  I have mine all set up and going with a cook right now and can see the display on my browser.  However, I can't see how to actually control the target pit temp.  How do I go about that?  I wasn't ever asked for t…
  • So, can you actually control the unit via your phone/browser?  Or, is it simply for monitoring a cook?
  • byrne092 said: Damn that seems like a hell of a deal, normally $457 and down to $118 after free shipping and rebates...very tempting... Anyone know anything about these? I started along those lines, but then I thought about it.  If it d…
  • Thanks all!  Sounds like the part touching the egg already has a felt seal and that's what I was curious about. Do most of you start the fire with tops off or just opened up?  
  • Is it as easy as the daisy wheel to take off and on?  I'm wondering about the ability get full airflow like when I go topless for startups or certain cooks? In terms of the issues for some with tightness, is there a reasonable way to add some felt …
  • Thanks BearQ.  Clearly, your tech skills are beyond me other than a big picture understanding.  But, maybe a software update at some point changes things?  Speaking of that, is there a way (that you might know about) for the software to be updated?
  • Do they jaccard tenderize the whole roasts that are still in vacuum bags?  That's my only concern.  I know they do the regular steaks and it drives me crazy when they do it to the prime stuff.  Prime strips or ribeyes should NOT need the jaccard tre…
  • The only concern I have about the Flame Boss server kind of acting like the home base is that it requires them to maintain it indefinitely.  If they were to decide to move in a different direction for future controllers or, God forbid, they would go…
  • Do you need to clean the meat off after you finish?  Rinse or wipe?  Does the ash just fall off?
  • My opinion only, but I'll bet you get years of use from it before it becomes a serious problem - if ever.  I think someone mentioned here that a new base costs about $300. I would look at it as $400 spent for years of good use and then potentially …
    in Large bge. Comment by cssmd27 March 2015
  • Anyone have any idea how customizable the stitching is that they offer?  I'm just wanting it larger. Obvious choice is to contact them directly, but thought I'd throw it out here to see if anyone had any experience.
  • Can someone summarize their technique?  Some of the points I have a question about: 1.  Directly from the freezer to the grill?  No thaw at all? 2.  What kind of grill temps?  Hot, medium, or lower?  Did they change it throughout the cook? …
  • I don't see anything but charcoal for sale on the site.  Perhaps I'm just being dense?
  • I'm looking for an upgrade over the Auber, but it sounds like the CyberQ isn't quite up to speed in terms of technology with it's user interface and some folks reporting network problems.  Once they get it a little more spiffed up, I'll probably buy…
  • bearBGE said: ahhh what exactly do you eat on this? The whole thing.  The skin should be exquisite and facial meat is a delicacy.  You have to pick the pieces out though.
  • Daron (or anyone else), what kind of cook time can I expect on this @300 indirect?  What's your measure of doneness?  I've read someone else say 190 degrees, but where do you even measure that? I have one going on my Egg in the morning!
  • NPHuskerFL said: As long as the product is holding a temp at or above 135℉ your fine. I would even say 130.  That's the magic number in the sous vide world.  It takes a while to kill everything at 130, but it will get there.  In this…
  • badinfluence said: On a egg the 250 dome temp is still 225 grate temp. It's how it's been done for 100 years Those pretty much equilibrate over a long low and slow - or at least I thought. FWIW, I measure from the grate and use an Au…
  • nolaegghead said: Just hit it with some sandpaper, give it a good scrubbing and put some oil on it.  If you can't sand all the rust off of it easily, buy a new one.  If this was a Griswold it would be very bad advice if you wanted to preserve t…
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