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I went through one 34 lb. bag and didn't like it at all.....the only lump I would not buy again that I've used.NPHuskerFL said:Have any of u used Stubbs Lump? $8.99 for #15 right now (regular price not on sale). I have only used BGE, RO & Cowboy.
Definitely cook the sausage ahead of time. As far as time, I cook mine with an indirect setup, meaning plate setter legs up, rack on plate setter, and stone.....or in my case cast iron pizza pan.....on the rack. My best results have been 500-550* for about 8 minutes.
Good luck!! Once you get pizza down on the Egg, it's hard to find anything better.
Another advantage of the Egg....I've noticed very little if any difference cooking on cold days versus normal or warm days. Cooked some baby backs yesterday in 30* weather with a consistent hard north wind with my normal method and time and saw zero difference between the last time I cooked the same thing in mild or warm weather. The heat retention capabilities and efficiency of the Egg is unmatched even by the most expensive smokers in this regard.
The only adjustment I made was bringing the slabs indoors to wrap and unwrap instead of doing it on the granite top of my Egg table.
Mine is and almost all other Egg owners I know have the same setup right on a paver with zero issues. If you're building a table for a large, the Egg requires 15" depth from shelf to tabletop. The paver I use is 2" thick so I just made the proper adjustment when building my table. I went with 16" which gave me an extra inch just to be safe and it worked great.tndawg said:I think just about every egg I've seen is sitting directly on the paver or whatever. What should they be sitting on and does that affect the depth they are supposed to sit down in the table?