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Love it! I'm in western IL. A Carhartt hoody and some whiskey or scotch and I'll putz creating magic outside no problem. Hard to beat some of those savory and hearty dishes that time of year. Consistently warm and dry weather is boring, and overrated. Those dishes wouldn't taste the same.EggMcMic said:Thanks @Jupiter Jim for the clarification! This will be my first winter 'egging' and I am excited for it.
Lol, sound advice!RRP said:P-Town bound? with lay over or pass thru? Be sure to have all your gun permits, locks, and wearing your best mean ass Joe Green look! Still open season here with the idiots on the lam from Chicago. Best advice the cops give here is if you find yourself a target stand still - don't move - they steal guns, but only learn to point and fire "gangsta" style from rap videos. BUT if you do get the DROP on them shoot to make it count!Focker said:but I'm P-Town bound until then at Big Bend
Let me guess, you only use OO in your egg?
You're right, these thoughts are scattered.
This is not brain surgery, it's fire management. The egg has the easiest learning curve of charcoal fueled grills. Would love for you to come over and Q a rack of spares on the kettle.
The majority of Weber users here have struggled and given up way too early IMO, relying on the ease of ceramic to solve their issues without understanding the basic concepts of fire control.
Hypothetically, if I had to pick between an egger and a Weber guy for the last spot on my BBQ team, I would go with the Weber guy every time. The Weber can do 95% of what an egg can do, all it takes is a little more technique and skill to execute in any given weather condition.