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Last Active
  • Re: 11-1/2 lbs butt

    Ok. 10 hrs later

    Just about fell apart in my hands as we went to the foil

  • Re: 11-1/2 lbs butt

    A bit of apple juice, butter and brown sugar.

    Wrapped, toweled and off to the cooler for few hours.

    Sampled: delish! Should be really good when pulled in 3-4 hrs
  • 11-1/2 lbs butt

    Locally farm raised freshly butchered.

    Will sit in dizzy dust and mustard pack over night in the fridge. I'll start the egg up around 4 and get her on no later the 5 in the morning.

    She'll be ready when she's ready. We have no agenda tomorrow so I've got as long as it takes.

    More pics tomorrow.
  • Re: Extra Large Egg 4sale

    I'm sure you've thought of this but, they don't seem to last long on Craig's List if you can't get any nibbles here. Sorry you have to let her go. Good luck
  • Re: First timer, needs help :(

    All good advice above. There are several things that can contribute to loss of fuel. How are you starting? How long do you keep the dome open while attaining temp? How much fuel is in the fire bowl? For a low and slow you don't need to get the whole lump burning like in a regular grill. All you need is 1-3 spots started and smoldering. Remember it's the smoke and heat that cook. You're not grilling. Put a starter in one or two spots and as the flame for the starter goes out close the dome and leave your vents open letting her gradually get up to temp. Within 10-20 deg of your goal start trimming by closing the bottom and then the top vents. Depending on what your cooking let her get regulated 15min up to 1hr if necessary. When your filling the fire bowl if you only use the biggest pieces and your not quite to the top of the ring you may not actually have much fuel. I'll use all pieces that don't fall through my fairly open fingers. Fill the bowl all the way to the top of the fire ring and work it around so the smaller pieces will fall through the fire grate then top off. The link gives good guidelines on controlling the air flow. Once you get regulated at a low and slow temp you'll be amazed how closed the vents will be to maintain. At this point you're smokin in an oven and all you need is enough air to maintain. Remember, this is a learning process anyway so don't get discouraged.. Your egg will reward you as you learn her mysteries. You can get a great low and slow with a bit of practice. My experience and opinions fwiw. All the best. M
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