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  • Re: Thank you for the help! Nailed my first brisket.

    Great job!  That looks absolutely amazing!!!  I've been struggling a bit with my briskets but I'm getting closer.  Might have to try your process as well to see if I have the same success.

  • Re: Temperature Question

    jorlnixon said:
    R3K said:
    What Tj said. 

    The amount of lump you light is also important.  You want to light enough to do the job, not any more.   You light just enough to give you the heat you need. 
    So, for a long slow/low cook, do you NOT fill the fire box to the top?  That's what I did, and I lit it on two sides, toward the top, but it seems like it doesn't want to get going if I leave the vents almost closed, so I open them up a bit, but then it doesn't take long before things are out of control.  I'm doing pretty good with maintaining a steady temp for slow/low coos, it's just getting there that is the tricky part for me

    No, you fill it to the top.  You don't set fire to it all at once.
    Ok, I'm new here and trying to figure out how to stabilize temp.  Who do I believe?  I put a lot of lump coal in and started throttleing it back before it reached 200. It slowly rose to 250, but kept going.  I closed the vents at 275 just a little, and it started going down.  When it got to 210, I opened the vents a tiny bit and after a bit it started going up.  And kept going to 280 so I closed the vents a tiny bit and it started going down.  This went on for 8 hours.  Did I use too much charcoal?  Not enough?  Fortunately, I started with a very economical small (4.5#) pork picnic, and ti was delicious, but a little dry.  I'll try again this weekend but a little advice might help.

    When I made that initial post, I had only had my Egg for a few weeks at best and was still very new to the whole experience.  Now that I've had quite a few cooks on it, I've figured out what seems to work for me (for now), but I'm sure I'll continue to learn more as I gain experience.

    When I'm doing a slow and low, I fill the fire box to the top.  My reasoning is that I don't want to estimate wrong on how much lump I'll need and end up either running out during the cook, or having to add during the cook (assuming I catch it in time), so I just fill 'er up.  Back then (August 2013) I was getting the Egg started with the bottom vent wide open, and the lid wide open, and I wasn't closing the lid until I had a solid fire going.  Needless to say that when I closed the lid, the fire was raging and was already way past where it needed to be for a slow and low cook, which explains my difficulty with getting the temperature down and getting a steady low temp to cook on.  Now days, I get it started with the vent/lid open, but only until a small amount of lump is just  going, which means I need to monitor the freshly lit Egg more closely so that it doesn't get away on me.  Before I would just light it and walk away for 10 minutes or so and come back to a grill that was already closing in on 500+ degrees.  I was approaching the cook like I would on a charcoal grill IMO.

    Anyway, I think you just need to stay on top of things in the beginning and not let the grill get to hot initially.  Once it's lit, it may take more time, but get the bottom vent closed down some sooner so that the fire doesn't get away on you so fast.  Remember that once you make a vent adjustment, it will take a few minutes to see the results of that adjustment.  I think when I do my slow/low cooks, if my target temp is 275 in the dome, my bottom vent is only open maybe 1/16" - 1/8" at the most.  Once you figure out your technique, you'll know exactly what to do and how to set your vents, but at this point, I don't think the amount of lump seems to matter much as long as you control the size of the fire by the vents.  When you're done, just snuff the fire out and reuse what's left the next time.

    Nolaegghead has been around a while though so I'm sure he has better advice, but so far, this is what I've figured out and it seems to be working...not that it couldn't work better though!  ;)

  • Re: Looking for guidance

    I believe it has already been mentioned, but did you register your Egg when you bought it?  If so, you should be good to go with the Company.

    One word of advice, if you already have the equipment, scan your receipts into your computer and store them that way.  I created a folder called "receipts", and whenever I make a purchase over about $200, I scan the receipt and file it electronically.  You can create sub folders and separate receipts for Automobile, motorcycle, home, etc., and find them in seconds by just doing a search in the applicable folder.  As long as the print out of the scan is legible, you shouldn't have any problems with a store not honoring it.  This has also helped me when my truck was stolen and recovered minus the stereo equipment.  State Farm had no problem accepting print outs in lieu of original receipts. 

  • Re: Protection by S&W

    I try to make sure I dont accidentally include my hands in food pics because they are lethal weapons.

    This made me spit my orange juice!  Sometimes the public just doesn't realize how close they come to an ass whuppin!
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