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tazcrash

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  • Re: BGE dictionary

    The one that really got me was... SWMBO

  • Re: Too Much Smoke?

    People would soak wood to slow down the burning process in cookers that let in too much air. Not a problem on the egg. 
    Also, there have been articles about how water doesn't penetrate too deeply in chunks. 

    If you are getting a bad smoke flavor can be 1 of 3 things IMHO: 
    1) Before you added the food, was "good" smoke coming out of the top? If the smoke smells good, it will taste good. 
    2) was the fire at a higher temp, and you choked it down? That has caused a creosote flavor in my past cooks, or when I overshoot my desired temp. 
    3) what food were you cooking? Some foods absorb smoke easier than others. With ground meat, chicken, and turkey i use a lighter hand. 




  • Re: To Mop or not to Mop

    IMHO, mopping never added moisture to the inside of the meat, just a nice flavorful crust, and some evaporation. 
    Haven't mopped since I gave up the gasser.

  • Re: Question regarding temperature probes............

    If you want a remote probe for both the meat, and the grill, I have been using the maverick 732 .
    Just keep the probe ends out of water, and the temps under 400 and you should be good to go. 
  • Re: My Custom Handle

    Heretic!!! You made your egg a gasser!?!?!?

    great handle. 
     
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