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FireTower

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FireTower
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  • Re: Turkey breast help!!!!!

    I love smoking turkey breasts. I think cooking to 180 is way too high. When you pull it off it will continue to cook and dry out. I'd pull it at about 155 and let it "coast" to 160. 

    I always brine mine. Sometimes I put fresh herbs under the skin (thyme, parsley, chive, etc.) which gives it a nice flavor too. 

    Good luck!
  • Re: healthy egging

    Here's a simple mantra that has helped me lose 38 pounds; "Eat less, move more", a quote from Marion Nestle. It's easier to accomplish this goal and incorporate it into a healthy lifestyle. Diet fads come and go. Moderation is the key to everything.
  • Re: Greenhorn here with tempature issues

    I had this problem the first couple times I used my egg. I read somewhere on this forum to start a small fire at the top center of coals, and then close the lid with daisy wheel holes open and bottom vent cracked a half inch (I have an XL). Let the fire spread slowly to desired temperature. This should take about 25-30 minutes. This method works great for me.
    I've found that it doesn't matter how much lump I put in the egg, it's the amount of lump that you let catch on fire that matters.
    Start a small fire, close the egg and use the amount of air you let in determine the temp.
    It sounds like you've been starting a large fire, and using the amount of air you can keep out to set the temp. Once you get a bunch of lump on fire it's hard to cool it down.
    Also, I would highly recommend using an electric coil starter. That way it's easier to control how much lump is being lit.
  • Re: New Xl owner needs help

    Correct, you can not sear and grill with plate setter in place. You simply remove the plate setter before searing and grilling.
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