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  • Re: Brisket Flat on the Small

    Thanks guys!

    Oh, I forgot a couple of details on the cook & set up that may or may not be of interest. I didn't inject the brisket, didn't use my Stoker, used my High-Que grate, and didn't add any more lump or need to stir it. Here's what I had left in lump after pulling off the meat: Photobucket Pictures, Images and Photos
  • Re: Pig Shots

    I'd say give the Cajun sausage a shot & let us know how they come out! There are no rules on Pig Shots other than making a bacon "shot glass". Fill it however you like and adjust as necessary to suit your taste preferences.
  • Re: New Egg owner am diving head first! Plus a couple questions.

    Congrats on the free Egg and welcome aboard!

    The length of time your Egg will cook on a load is dependent on a number of factors but particularly on the temp the you're cooking at, the amount of lump you load, and the density of the lump.  If you fill up the Large into the fire ring with the BGE lump and say you cook at 250 you should probably be able to go for 13-16 hours on that load.  With a denser lump you could probably go 20+ hours but I've never cooked anything for that long.  However I have seen some who have done low and slow cooks on LBGEs in excess of 24 hours. 

    Fresh lump will burn longer than partially used lump but you should be fine to either mix the used with the new or just dump it on top of the new.

    You shouldn't really need to pull out everything to clean often.  I do that maybe 2-4 times a year on my Large and XL but I'm sure there are folks who do that less often and other folks who do it more often.  I do usually clean it out pretty well (without removing the fire box or fire ring) before any long cooks.

  • Re: Why do I need to "clean burn"?

    Do it because the flakes off your dome don't make for a tasty pizza topping. :)

    I rarely do a dedicated burns but rather keep pizza cooks in the rotation (and I scape the loose flakes off of the dome interior with a ball of foil first).
  • Re: Lovin the New CI on the Small

    The set I bought had the DO,skillet,griddle and a 6"skillet with a 10" lid. I need to cut the handle off the griddle so it can be used on the small.
    @DMW - that is a great idea on the video. I can contribute pics but they won't be nothing like the weekend getaways from @cazzy or @R2Egg2Q

    I bet if you take your Small on a weekend getaway you'll get some great shots! Nice looking cooks on this thread! :-bd
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