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  • Lazzari lump

    Anyone tried it? $14.27 for a 40lb bag
  • Re: "The Baking Steel" Group Buy

    To clarify, production is starting next week on our steels. I believe some of the "orders complete" are the processing on Andris' side. I don't know that he has made any quite yet. Just didn't want anyone getting upset waiting for the "it shipped" email tomorrow or Saturday.
    Dang I was about to start selling rectangular eggs ;-)

    Thanks for the follow up Fletch

  • Re: Devilled Eggs

    @charlietuna here is a link to the eggs cook http://eggheadforum.com/discussion/1149788/smoked-eggs-the-way-i-do-it#latest

    They are brown eggs to start.
  • Re: The Forum & Next Week...

    Ah vacation have fun
  • Re: All this Bacon talk....

    I asked Todd at A-maze-n about the pellets going out and here is his advice.

    It’s starving for oxygen and the pellets are going out.

    When it’s cold outside, the smoke becomes thick and seems to stay inside the smoker longer. Once the weather warms up a little, the pellets will burn better. Even a slight wind helps.

    Make sure the top is wide open and the bottom vent is open too

    We want to get the draft going up and thru the smoker

    Best temps for cold smoking are between 55°- 90°

    One of his customers also does this in colder climates.

    "smoking" when in cold climates!!


    Take your Amaz-'n-smoker and fill it to your liking with the wood pellets of your choice (I used Apple). Now place the Amaz-'n-Smoker in a 200ºC oven for about 15 minutes. Then take outside and light the pellets with a simple blow-torch until they start to flame. Blow out the flames and place the Amaz-'n-Smoker on the bottom shelf of your smoker box.

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