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Last Active
  • Re: My first low & slow chicken

    I've done a few low 'n' slow chickens. Time consuming but worth it.

    Let the temp climb to 200° in the leg. I have to use two spatulas to get it off the grill. It tends to fall apart.

    Moist and flavorful.
  • Re: The Bison Is Poised To Become The U.S. National Mammal

    Whoa! Congress can make the ol' buf' a National symbol but, is pretty much unable or incapable of much else? They'll point to that little piece of legislation as a milestone of their tenure I'll bet.
  • Re: Wear from the elements?

    Since 1998 my Egg has been covered. Like RRP, when you pay what we paid for these grills, you take care of them.

    I'm on my second table and the 4th cover. My first three covers were from the mothership then I bought a $19.99 nameless cover (might have been a Weber cover come to think of it) from Lowe's six years ago and it's still like new. The covers from the company were/are crap as far as I'm concerned.
  • Re: Egg owners living in apartments

    1move said:
    I lived in a condo and got onto the regulating condo board. They were against all charcoal grills at one meeting and I was for it. I held the next meeting at my place and cooked for all of them, and educated them a bit more about the egg and Kamados in general. Needless to say the board now approves Kamado grills, and it was written into the Condo bylaws.

    Fight the 'system' from the inside, that's the way to do it!!
  • Re: When doing Low and Slow is your egg smoking the whole time?

    bgeaddikt said:

    I pondered about this concern as well and it may depend on how big the chunks are, if they are soaked or not, the type of wood, and placement of the chunks inside the coals. I tend to stack them a certain way or space them out according to how the fire will spread to keep constant smoking. If you see white smoke the whole time I don't think that would be good either.

    Most of us don't soak our chunks or chips. All it does is steam and doesn't accomplish anything.
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