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Last Active
  • Cold Smoking cheese!

    Perfect temp for cold smoking. 6# of chedder and 2# of jack.  
  • Re: Lighting the Lump.

    @Catmandiesel‌ I like what you said about not feeling like you've wasted a minute of your life sitting by your grill. What I have enjoyed with the egg is the flexibility to do about any cook I want, but I can't stress how great it is to set up for a low and slow and walk away, sit down, etc. for 15 hrs. And come back to an egg that is the same temp. Last year I set up to cook 32# of butt. After stabilizing the egg I drove 20 miles back to my house and slept peacefully. Returned in the am. to an egg that was still holding temps in the range I like to cook. It's like a compass once you learn to use it you just have to trust it.
  • Re: Lighting the Lump.

    I have had great results by first completely cleaning the egg out of any ash or lump.
    Next I add the larger pieces of lump available with a couple small chunks of wood of choice for smoking.
    Add some more lump and then some wood for smoking.
    And then one more Time I repeat with some small chunks of smoking wood on top or chips.
    Then I start with starter cubes broke into 3 pieces and placed 10, 2, & 6 o clock. Leave the top up for 10 minutes close lid and let it go wide open vents for another 5. Then close bottom and top vents to about 1/8-1/4" wide.
    Stabilize between 250* - 275*. Once I'm confident the egg is stabilized i put the butts on. Wait until internal temp hits 200-205*
  • Re: Putting the egg away at night..

    If the screen on the bottom damper is closed i don't see why putting it in the garage would be a problem. My egg is on the back deck and I've cooked butts on it while I was at work.
  • Re: Leftover pulled pork...omelette anyone?

    I always incorporate leftover pulled pork into a bug hefty omelette. Absolutely delish!
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