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  • I've never had an issue with the cold. I just cook the other day in -37 C. I did a 19.5 hour pork shoulder for New Years Eve (it was -26). I let the egg heat up to about 350-400. Then I put the place setter and wood chips in. This cools it off. Then…
  • I'm making hamburgers right now, and those look like they would go awesome with them. I also would like to see the recipe.  
  • They look good! Are those the ceramic feet from the egg that you are using to raise the baking stone?
  • My favourite is Ted Reader. King of the Q's Blue plate BBQ and Beerlicious I like Weber's cook books by Jamie Purviance. I have three of them: Smoke, Real Grilling, and Way to Grill. I got them a Costco for a good price. They are a little more…
  • I agree. Keep the gas grill. I use my Napoleon grill all the time. Its great to have for cooking large meals that need different temperatures. Even if I got another egg, I would still keep the gas grill.
  • I see its warming up today! Except now there is a crazy wind chill factor lol. I will take the -37 with no wind over this. Its ticks me off when its colder here than it is in the ar…
  • People seem to like the Brute Box: Never used one. Igloo came out with a Yukon cooler. Looks nice, but costs more than the Yeti. The Yeti is great for trips to the great outdoors, but for use in the back yard the igloo'…
  • Nice! The only thing better will be your second, then third! Lol
  • Thanks. I think I will go gasket less for awhile.
  • I did my first pulled pork on my new egg on Sunday. I used the injection on tis page: I used a different rub. Turned out awesome!
    in Injection Comment by CCC74 May 2012
  • I just got one too!I have had if for two weeks and I've already done steak, ribs, pulled pork, and pizza on it.
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