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sumoconnell

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  • Re: Learning how to cook with BGE has been a challenge

    stevez said:
    Thanks to everyone for feedback.  I'll remember on the starters and never thought about the water pan being a heat sink.  On faster cooks even on the Weber I would add a dry pan too to maintain the higher temps.  Guess I forgot about that!  The lump totally burned up and the picks below show where I am pointing to how much I put on. I will say the Fogo seemed very light and airy.  Even more so than I remember the BGE brand "feeling".  Not giving up of course and part of the reason I love smoking is the learning.  Thanks again.
    If you are filling to where your finger is pointing, that is not enough lump to go at 350 for long.  Fill it to the top of the fire ring. You simply ran out of fuel.. If it held temp for five hours, you had proper airflow regulation.

    And check your thermo..(edits)
  • Re: Help a brother out....

    Nope, shouldn't need to add liquid or foil.  Some folks wrap in butcher paper.  Sounds like we need a little of your long story... A little dry I assume?  :)
  • Re: What food have you dropped, and did you serve it?


    What a douche. I can't stand that guy. [-(

    I ordered papa johns. He hates papa johns.
    That sucks twice.

    image
  • Re: .

    +1
  • OT: Central Texas allergies!

    Cedar is so bad today, it looks like smoke. People get 'cedar fever' here when it is this bad. I'm taking zirtec and Sudafed, that works for me, but not for all. I never had allergies until a couple years back.

    Anyway, for those affected, I thought this forum would appreciate my MIL home remedy:

    2 shot glasses, one with tequila, another filed to the brim with fresh squeezed lime juice. Shoot the lime first, then the tequila. This actually helped get over acute attacks. :)
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