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Last Active
  • Re: How old were YOU when you...

    25 when I picked up my LG in April. Had previously been cooking on an offset rig. I have cooked on multiple smokers/setups and the BGE beats them all handily.
  • Keeps on turning out results!

    Three nights in a row and I couldn't be happier with my results, my guts are no longer white and that's a great thing!

    So I went with the reverse sear on a 1 1/2 inch chop the other night and it was smack yo momma good. Seriously the best chop I have ever had by far.

    A couple of friends wanted be to make some pulled pork so who was I to argue. 250 for the first 3 or so hours with apple and hickory chunks and then foil and bumped up to 375 to around 200 IT and it was perfect. Can't wait to do another butt!

    Tonight the wife wanted me to try pizza so we did. The crust ran away a little bit but the texture of the dough and the flavor of the pizza killed anything we have ever made in the oven. We used Publix store bought dough and cooked it at about 625 until done. The wife went a little topping crazy and we didn't have a peel so getting it on was an adventure but other than that I could not have been happier, the bottom was cooked to perfection.

    This is an awesome cooker and with the information posted on here new eggers such as myself can get up to speed really quick.

  • 3rd cook went for the reverse sear

    So three cooks in I decided to try the reverse sear with pecan wood chips. (I was a bit nervous about opening her up for the sear, didn't want to lose an eyebrow)

    Wife and I both liked it a lot. I used strips because that's what she prefers but while we were eating I was selling her on the benefits of the ribeye for this type of cook.

    I really liked the wall to wall pink that I got, I didn't think to snap a pic until I was to the last bite.

    Props to you all on here as a first timer the discussions about this technique were enough to get me through the cook with no problems. I look forward to learning more as I go!

  • First cook on my LBGE........

    First cook= spatchcock success!

    I listened to a few on here that said despite my lack of a nest to get some pavers and light 'er up!

    Indirect at 350 for the first 30 and 400 for the last 30 with pecan and apple wood chunks.

    I used a peach rub that I buy from The Loveless Cafe in Nashville and it was delicious!

    I come from the offset smoker world where I had to baby my cooker and I know I am only one cook in (1 hour) but I am sold. This baby hugged 350 and 400 with little to no effort from me. The only thing I would do different is add more chips to ratchet up the smoke a bit.

    I am hooked!

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