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Last Active
  • Re: 2013 EggHead Forum Rub & Sauce Exchange

    @henapple If you draw me, you can deliver some bags of Ozark Oak and I will fix ya a steak dinner with PBR to wash it down.
  • Re: Chicken Drumstick suggestions

    I just rub them with my favorite chicken rub mixed with cornstarch (70/30 ratio) to crisp up the skin, fire up the Egg to 400 degrees direct with cherry wood. Place the AR in the Egg and cook them high in the dome until done. Perfect every time.
  • Re: GA Mt. Eggfest Cook's Prizes.....

    I'm lucky enough to have a custom made grid lifter made by him. He does great work and I wish he still made more BBQ tools. Some lucky cooks will have a nice gift from the GA Eggfest.
  • Re: Temperature Control with Eggware Cap

    Just like the cast iron DFMT, if you want to get really high temps you need to take the top cap off (as you know, it is very easy to do) of the stainless steel one like taz said above. I love mine and have easily controlled temps ranging from 240-nuclear with mine. So much better than the DFMT and ceramic cap IMO.
  • Re: Eggware Stainless Steel Vent Cap @

    I am using mine for the first time today on a brisket. I have not been able to maintain a temp below 300. I can deal with 300 but my bottom vent is almost completely shut and the top vent is as closed as I can get it. If I wanted to cook at 250, I would be in trouble. Have any of you had this issue? Also, how do you shut the Egg down. From what I can see, the new vent will not completely plug all three holes. Will post pics later.
    I have used mine several times and maintained it under 230 degrees yesterday for a pork butt for over 12 hours. Everytime I close the new vent it shuts down the Egg as well as the ceramic cap. It is air tight. I love it.

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