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  • Thermapen has flat out made me a better cook.   My steaks and burgers have never been better.   18" solid wood handles spatula.  Same with grill brush.  Nice 18" long tongs.  That fire is hot.   I got a cheap pair of welding gloves.  Works …
  • I switched mine out before I even put the BGE together.  I've spun the thermo a fwe times and it's holding strong.  It does look "dirty" though because it starts out white.
    in Nomex Comment by Daveh1976 August 2012
  • Swing Rack.  See the thread on page #2.
  • When it comes to shoulders, if your looking, it aint cooking.
  • I like to grill salmon direct with a little olive oil, kosher salt, and pepper. Dome temp at 450 until the flesh is firm.  I have done the cedar plank as well with some lemon pepper blend from Sam's Club.  I just did both tonight for dinner…
  • 10K Views :-bd
  • my deck is about 600sq ft worth of pain in the arse. dont get me wrong- i love it and it is great for parties.. .but when it expires- i will be going with pavers or something else. avoid wood where at all possible This is about the smartest…
  • So this is in Mexico then?
  • Trex is a decent product.  Others are out there as well.  3 times I have built decks for myself and could't justify the costs to value.   The decking is OK priced but you get killed on the rail system.  If you had a deck with no rails, I'd consider …
  • What's in the daltile bags?
  • Looks great. I did my first ever brisket packer including burnt ends. I like the dripping you put over yours as I think mine is going to be a little dry when I re-heat it. Here it is. Purely Awesome. )
  • Oh snap! Wow it's been a long day didn't even notice that in the pic!! The eggs not the only thing working late :P Who goes around here posting "Pics or it never happened"? )
  • Apple is rather mild but I never used it on Chicken before.  I maily use it on pork.  If you've been using hickory or mesquite ans she found it over powering, apple might be good for her.
  • After cooking some bread for the first time I started dinner.  By the way, 550 degree platesetter + cheap welding gloves = 2nd degree burns on some fingers.  Started with some Twice Baked taters and then some rib eyes.  Had plenty of room throwing s…
  • Do you plan on taking it anywhere with you (tailgating, vacatio, etc)?  If so, get a small. Otherwise, go bigger.
  • With all the stuff in the rubs, they should keep longer than they need too.  I never had one go bad but I can't say that I waited for one to go bad either.
  • I smell that you oiled it up already but do you have any advice on seasoning the grate before cooking on it?
  • Got home from work and got th email from Franco.  Looked at the tracking info and it said "delivered"!!   As I hurried to the front door I felt like a kid running down the stairs on Christmas morning.   Have other plans this evening but can wa…
  • Crisco the thing up and bake it. Oil it up and heat it up and keep spreading the hot oil. Cook some bacon in it.  Cook some really fatty ground beef in it. Just keep oiling it up.  Been doing the same thing lately with a new lodge logic.  I…
  • Let the Pros move it.  Those guys wrap the hell out of everything.  Make sure the move is insured as well and check the egg when they unload it. If you are getting moved by work, they usually will bring out a second crew to disassemble it and re-as…
  • I'll stay up late waiting for my email on Tuesday!!! Can't wait for the grate to really get here.  I really don't like the BGE grate after cooking on cast iron grates for 4 years.  I could really use the extra room as well.
  • Gotta ask.  What did you build your cabinets out of?
  • I agree with both of you, there are 2 types of buyers, those that appreciate and can afford quality and those that don't In my area of the county, there are not many tile roofs, just not the style. Now down in Indy in the historical districts they h…
  • Screws are typically fine.  Where it calls for a carriage bolt I would trpically use 2-3 2.5" deck screws,  Using pockets screws you may want to put about 4-6 in if you have the space.   If you do use a carriage bolt with cedar, be sure to use…
  • Got my egg 3 weeks ago.  The wife said the same thing on Day 1 cook but I ignored her.  Day 2 she said was fine.
  • At 195, you should be able to pull the bone out clean with one hand and then put a pair gloves on and squash the shoulder.  I saw it done on TV once and did last weekend with my first butt off the egg. Make sure he's there and watching.  There is…
  • Cook a pork butt for 16 hours.  Tell her you have to tender the fire constantly.  "These egg things need constant adjustment." )
  • Last time I did 4 butts (8# each) at once (on my old chargriller) I pout them on a 9:00PM.  I pulled them at 4:00pm at 187 degrees because I had to.  Granted it was on a lesser performing grill and it ran out of charcoal through the night, but I did…
  • Your grass is the same color brown as every lawn in my neighbor hood.  We even have some leaves starting to drop leaves.
  • Sunday was Day #2 with my egg.  After a month of no rain,(Dayton Ohio) it rains while I'm smoking ribs.   BGE held like a champ at 225.  It couldn't care less about the down pour.
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