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Last Active
  • Re: Tomahawk Pork Chop

    Well Dan, that's one hell of a nice chop! Pretty spiffy post to boot. Thanks for sharing. 
  • Re: Will large mates fit XL

  • Re: Stuffed peppers

    Hell with the TACO Brandon, I picked up some yellow, orange, and red bells today. Chorizo etc. as well. Now I need the weather to hold out tomorrow. I got ribs and yardbird tonight. Thanks for the inspiration. 
  • Re: next week college football begins...what to cook????

    Must do wings somewhere along the way. Enjoy!
  • Re: First Time cook - can't get Egg hot enough

    onedbguru said:
    To make a minor observation, it is MUCH easier to catch the temp on the way up rather than trying to drop it. I also disagree with getting it hot before adding the platesetter. 

    I light it and put the PLS in place, close it up, open the vents until you get the airflow necessary to get it to your target temp.  You might ditch the stoker thing until you can know how your egg will act at various vent settings. Example, on my XL, I know that I can consistently get 250-275 by starting with 1/3 chimney - red hot - dump it in the middle, fill the firebox on top of it, scatter smoking chips (hickory, mesquite, applewood, whatever), put in the PLS, drip pan and grate then close the lid and set the lower vent to 1/8-1/4 inch and DFMT to 1/2 of the petals and slightly offset by about 1/16-1/8 and go watch some TV and wait about 30 minutes and it will be at 250 almost every time. (usually external wind issues will interfere with this) 

    and just sayin' but I am not a fan of the starter thingys TEHO and YMMV.
    You ARE getting the fire going prior to adding the ps. That's exactly what you are doing when you use a chimney. For the vast majority of Eggers who don't use a chimney, it is best to let the coals get going a bit prior to moving forward. 
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