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Charlie tuna


Charlie tuna
Last Active
  • Re: BGE popularity

    When a manufacturer has a problem in their product they usually fix it quickly and extend their warrenty for that defective part to prevent their customers any inconvienance caused by their mistake!  Example, my Dodge model pick up has had problems with the windshield washer bottle cracking during the normal full coverage period of five years.  Thru their recall, i can go in and have it replaced, but they have also extended coverage for this item to ten years.  The wife's VW model has a problem with an "exhaust flap".  VW has extended or doubled the original warranty on this item.  BGE has known the gasket problem in their eggs for years, and was too slow to own up to it, in my opinion.  I could understand if they were in a very competitive product field.  Or if this was a hard to fix issue.  For this reason i do not bragg on BGE, i consider this a breakdown on customer service!  I like customer service and think it is an important part of business!
  • Re: 48 hour burn, and still going...

    Amazing!!  Never heard of that before!!
  • Re: Lang smoker

    Most of the owners are sellig their older models to upgrade to the new insulated box units.  My buddy who cooks with Myron has a new one.  His old one used to burn about $65.00 in wood per cook.  Considering the operating costs, you better have a full load of pork to make it worth while..
  • Re: rib - failure

    My comparison to "smoke machines" are like any wood burning cooker or even an old upright R2D2 smoker!  For many years, we would cook on old wood burning cookers that had a smoke box in one end.  We would be producing thick smoke all night with the grill full of butts.  Back then we didn't call it "pulled pork" but "chipped pork" because the smoke created a heavy 3/4 inch thick bark all around the outside of the butts.  From what they now tell us, is about two hours of cooking and the additional smoke doesn't effect the taste, because the butt is sealed by it's cooked outside.  I wouldn't even consider smoking fish on an egg, just isn't enough smoke without breaking it down to reload the wood.  And i certainly don't agree with your therory on not using "soaked" smoke wood.  The seasoned smoke wood would be gone in ten minutes!  I light my Egg with an electric starter, so the fire is centered from the cast iron bottom plate to near the top of the lump and burns outword as the cook continues.
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