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Last Active
  • Re: Plate setter vs. stone

    If i had known about CGS, I probably would have gone spider/pizza stone.
    That is my point about the platesetter being a BGE product. The vast majority of people don;t know about forums such as this one.  They buy the egg, the dealer explains what the platesetter does and they buy it.

    When you start gaining more knowledge about ceramic grill cooking, then you know there are other options out there to consider.
  • Re: Ribs 3-1-1 method

    Philly35 said:
    So when you foil the ribs for the first 1 in the 3-1-1, do they go back on the grill or in a cooler?
    They go back on the grill so you can tighten the bark back up a little bit. I rarely foil, but I have a son that loves them that way, so I foil his, put them back on to dry up a little bit and then sauce.  Wife and I eat ours dry.
  • Re: Trouble keeping temp down. DigIQ

    Why do you want the temp on 200 @ grid?  Anywhere below 250 is plenty low and slow.  As someone stated above with your bottom damper wide open it would be almost impossible to keep the temp at 200 and maintain airflow.

    I'm a DigiQ owner and if you will set it for 225-230 and half open at the bottom and about half an eyelet open at the top it will perform great.
  • Re: Pizzas

    Great job.  Wife loves Margherita pies
  • Re: Baking Steel Success

    caliking said:
    @Duganboy - How high above the felt line did you have the steel? Would it be possible for you to measure and post back?
    @caliking look for a post on this tomorrow.  I have the table all covered up, but I will measure it for you tomorrow and post it.
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