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Good Smoke vs Bad Smoke w/ wood chunks.
I have had my egg a few months now and i have a pretty good grasp on getting the egg going for different temp cooks. I did have a question about the smoke when adding wood chunks. I have only recentl…1 · -
Re: Platesetter and/or adjustable rig quandary
AR with the spider and a 13" stone. Works great for indirect cooks. They also make the 13"x17" that is suppose to be great for ribs.1 · -
Frankenegg - Saw this on SeriousEats.com
Thought this was interesting. Seems like a ton of work to make it, especially when the standard egg works great for pizza. But still a pretty cool idea. http://slice.seriouseats.com/archives/2013/03/…1 · -
Re: Well this sucks...
My dad got diagnosed with diabetes a few years back. A few simple changes to his diet and now every thing is all good. The bourbon and cokes will be a tough think to cut.1 · -
Re: Smoked Buffalo Chicken Dip
I make something similar that has shredded/pulled chicken, cream cheese, ranch dressing, cheddar cheese and franks redhot. It is awesome, a great dip to put out during a football game.2 ·
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