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Last Active
  • Re: Question on Stabilizing Temps

    I think the most important part of temperature control is to have faith.  What I do is stabilize the temperature with an empty egg, then add the plate setter, grill and meat, I don't worry about the temperature and make no adjustments to the vents.  It might take an hour or more for the temperature to come back to the stabilized temperature but so far it always has.  Sometimes at the end of the cook I am still at the stabilized temperature and sometimes it is 10º or so higher which is ok with me too.  Micro managing seems to be what frustrates most people from holding a steady temperature.

  • Re: Sourdough thanks to Gerhard

    The sponge is what I build in the morning and provides the yeast for the dough I make that evening.  Cup of water, a cup of the starter you are building and 240 grams of flour stirred together and then made into dough before bed time by adding the remaining ingredients and kneading it in my mixer.  Once you make the recipe it will make more sense.

  • Re: Is removing lid a must to place Rutland gasket?

    Then there is the option of not replacing the gasket.  I haven't had a gasket on mine for years.

  • Re: Tried to post this yesterday

    I don't think this is a cut for low and slow, I would have cooked at 350º or so.
  • Re: Fire box ash cleaning question and debate with wife.

    As long as you have to restrict air flow to keep the temperature from going nuclear you don't have an air flow problem.
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