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Last Active
  • Re: Dizzy Pig recommendations?

    So how big are those bags in the sample pack? Is one big enough for a pork butt? I tried to zoom in but didnt see a size on the bags.

    1.5 Tablespoons...enough to season 2-4lbs of food.
  • Re: Looking for an Original (First Production) BGE Mini 9.5" Cooking Grid

    We have it at Dizzy Pig, call Joellen 703-273-3580
  • Re: Woo2

    All of my direct cooks (with the exception of steaks) are with the woo2 in place. I like being further up away from the coals. It also gives you a little insurance against things getting too dark before your internal temp reaches the desired point.
    I also wok cook with the woo2 in the traditional position for a hotter wok, or invert it for a little cooler wok.
    With a pizza stone on the spider portion (the smaller ring), you are now set up for indirect cooking without the need for a platesetter. I also use this setup when cooking in a dutch oven, or when making pizza.
    The woo2 also makes spinning the grid easy peasy...especially when you have a full load of smaller items like wings!
    Tom has some really great info on his website I might be missing. I hope that you learn to love it as much as I do!
  • Re: Garage Cooking??

    RRP said:
    I would get that out of my garage if I were you. Chris C from Dizzy Pig fame burnt his house down egging in his garage.
    Hi folks, Chris C asked me to respond for him, just correcting the facts. Chris was not egging in his garage. His egg was 30ft away from the garage. An ember came out of the bottom vent (pre- screens), found a leaf and that leaf was carried into the garage with the breeze. 
    Be safe out there folks
  • Re: Killer Midweek Mediterranean Chicken

    That looks delicious! Nice job!
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