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GaryLange

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  • Re: Temperature Control - or lack thereof

    You may be making to big a move on the vents. Small adjustments should be made when controlling the low and slow cook. Once I get the meat on I watch it pretty close and make small adjustments in the Daisy Wheel at top until it is fully stabilized. It may vary some but once fully into a long cook it stays at the temp I want for the entire time.
  • Re: New slicer...Ideas please?

    stevehk1 said:
    That sounds great Gary, thanks for the recipe!  When you say cook to tender do you mean slow cooked to 195 like a pulled beef or to 130ish for  med - med/rare slices?  If that's a dumb question, excuse my ignorance but I've only had the egg since christmas so I'm still learning. Thanks!
    I would cook to about 125 as you want it medium rare. Don't get in a big hurry to slice it as it needs to be cool before it will slice thin. You can rill up some Italian Sausage and make Combo's. God I am making myself hungry.LOL,LOL,LOL
  • Re: Large VS XL. Which Produces Moister Meats on Smaller Cooks?

    I am of the opinion that they will both produce a moist Butt with no noticeable difference between them. Like you said the XL is great for larger cook. I sometimes wish I had gotten the XL since I like to cook a bunch when I cook.
  • Re: Double crust Chicago Style Stuffed Pizza

    This reminds me just how much I miss my Giordanno's Stuffed Pizza's. You hit a home run with this one for sure.
  • New guy can't post!

    ot a new guy goes by ericdc and is signed in but can't seem to post. Can anyone help him out?
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