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Doc_Eggerton

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  • Re: Himalayan Pink Salt?

    be careful with pink salt.  Curing salt is dyed pink so you will not confuse it with seasoning salt.  You can kill your self with curing salt.

  • Re: Royal Oak charcoal

    weigh the bags before getting out the pitchforks....

    many (most?) bags (for many suppliers) are overweight.

    people crab about cowboy lump all the time, but my last bag was 5+ pounds overweight.  kinda makes up for a couple rocks every now and then
    Cowboy?  A few free pounds doesn't make up for plastic straps, fiberglass and plywood.
  • Re: A little frustrated....

    Haven't had a gasket in years.  Any air leaking in that way can be compensated for by adjusting the daisy wheel and/or the bottom vent.  You should, however, scrape off the remains of the gasket and readjust the dome.  For lower temperature cooks I would not overshoot and then try to back down.  Start chasing the temperature right away.  It might take a little while to be stable but you will get your results.  I am guessing that you are getting too big a field of burning lump and then losing control.  For my two cents, if I am within 10 degrees either way of the perfect temperature for what I am cooking that has been close enough, exception being smoked salmon that I try to not get much warmer than 180.  My 250 cooks get adjusted pretty quickly to closed DW and just about a quarter inch of bottom vent.
  • Laid Another One

    Thank you Wassi's Meats for a great deal on a new XL.  Best dealer in Florida.

    Full disclosure; I am not keeping all four of these.  The LBGE is going to a daughter as a house warming gift.




  • Re: Smoked turkey legs

    Well marinate in teriyaki, hot smoke indirect at 250 or lower with generous mesquite smoke.  That is how we do turkey thighs, and they are delicious. Thighs take about four hours to done.
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