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Last Active
  • Re: quick brikset question

    I'd cook the flat to 200 and if the point is still behind more than 10 degrees, I'd seperate, FTC the flat, and put the point back on until it hits 200. If the point is around 190 when the flat is done I'd FTC the whole thing and I bet you'd be good after about an hour.
  • Re: Do you like your spouse's cooking?

    Could it be that we (the male species) are being tricked? There seems to be a paradigm shift occurring where the modern day SWMBO no longer "knows" how to cook anymore, forcing us males to adapt and learn for ourselves. I just got married so I'll have to start charting some of these trends but guys we might be getting bamboozled!
  • Re: Adjustable Rig from Ceramic Grill Store

    Gatabites, since you may be using yours tonight I also wanted to let you know I set mine up indirect. It fit well and dome closed fine. I did set my MFT on the top grid and figured out that anything being cooked there needs to be deeper than the 7th cross bar in order for the dome to close without interfering with the dome thermometer. Let me know how it goes!
  • Re: Thermapen... justify the cost.

    This website is bad for my wallet. Ok, I just ordered a thermapen.
  • Re: My $10 Platesetter tool

    I'd assume you would need to remove it when doing a reverse sear or if you want to load more lump and do some grilling after a low and slow cook.
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