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Nature Boy

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  • Re: What do you like best about your small,BGE ?

    Thinking of getting a small to compliment my lge? it's just the two of us.

    Your thoughts
    I like my small because it cooks bigger than it looks. It is really a serious mo-sheen. It is easy to throw in the back of the truck and take anywhere. The small bottom vent does result in longer times to get your fire going, but as Stike says, with dry lump and a clean firebox it's not too bad. Plus the ceramics heat up faster on the small. I'm surprised we don't sell even more of them at the store. I'd be upset if I didn't have mine. 
  • Re: OMG.......the new Mole rub from..........

    @egret Thank you for the kind words! Here at the new building putting in some major hours....we just moved in this weekend!...I hopped online, and saw your post. So glad you got it and are enjoying it. We had a lot of fun with this one.

    Happy cookin! 
    Chris
  • Re: Thank you LawnRanger, New GridLifter with bottle opener

    Mickey
    I am lucky to have numerous grid lifters since way back when buddy Lawn made the first. It is an extension of my arm, and I have a list of at least a dozen things I use it for. Anyone who can land one is a lucky man. But you are the man at this point with the built in bottle opener. 

    Nice score, sir.
    Chris
  • Re: Bad Customer service. What would you do?

    Just thinking about this thread after seeing it evolve…in defense of the company the holidays are definitely crazy. And if the power cord was not in the package, not much can be done immediately. They did offer you a demo. Might have made sense to take that…it's all they had. Thinking it may make sense to give them a chance to make it right. 3 weeks is a long time for a response, but we did just come out of the holidays. Dang…I'm torn! A phone call may be in order…tell 'em how you feel and see how they respond.

    I can definitely see a little of both sides.
    In the meantime, could be time for a beer :)
    Chris
  • Re: "Once you get clear smoke"

    Macboy. Great topic for a thread, and a good one for newbies to pay attention to.

    Personally I use several large chunks on a small load of hot coals, then cover it all up with new charcoal and wait for 45 minutes or until smoke is peppery and un-harsh.  If you want more smoke you can add a couple more smaller chunks or chips in the charcoal above. When the fire reaches it, the wood will be plenty dry from all the heat it has been exposed to, and it shouldn't spew out nasty white smoke.

    However, there is no reason to continually add smoke during your entire cook. The smoke that gets applied to the meat does not go away. And the last thing you want is to overdo it. 

    Enjoy the experimentation!
    Chris
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