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Last Active
  • Re: I melted... My LOOFTLIGHER?!?!!

    I did the same thing but would back it off when it sparked - still melted.  Mapp torch now and will never go back to the looftlighter.  
  • Re: Observations after owning an egg for 3 years

    lousubcap said:
    As you note, for L&S cooks, the volume of fire burning at any one time is quite small, but the temperature of that fire is hot.  The fire travels around the lump load seeking fuel throughout the duration.  
    Load your smoke wood in the center and closely out from the center to pretty much ensure interaction with the traveling fire.  At the end of a L&S look at the lump burn pattern and you will get an idea of where not to put smoke wood for the next cook.  FWIW-
    Great advise right there.  I had the same problem as the OP initially.  When i light in the center for low and slows, my egg tends to burn down and back.  As such, when doing low and slow now, I load some lump, then circle my chunks around the center and to the back.  Then more lump.  Light the middle and then add a chunk or two on top of the lit lump.  My larger cuts get plenty of smoke for me.  

    As previously pointed out, I have found that if I am outside lighting the egg and checking on it (smelling the smoke), and don't change clothes and take a shower before first trying the meat, I can't taste as much smoke.  The next day though, the leftovers have plenty of smoke flavor.

    Just some thoughts.  
  • Re: OT - No longer will anyone on this forum confuse CGW and CGS again

    Guess my XL replacement 2 tier swing rack will never come now.  Ha!  (I wasn't holding my breath after at least 2 years of waiting).  Like has been stated, I hate to see small businesses close but I can understand why this particular business is closing from first hand experience.
  • Re: First butt help appreciated

    I don't mess with adding more wood during the cook anymore.  I used to but it was a royal pain in the butt.  For long, low and slow cooks I just bury a good sized chunk or 2 in the lump.  Light directly above the buried lump.  let the temp stabilize and the bad smoke clear and then add a chunk or 2 of wood on top of where it is lit.  Seem to get a pretty good amount of smoke when the meat first goes on and then as it burns down it hits the buried chunks later in the cook.  

    I am not a believer of smoke penetrating the meat.  The smoke ring is a chemical reaction that stops when the meat is around 140 internal temp.  I believe that as long as there is smoke, the smoke particulates will stick to the outside of the meat and will continue to impart smoke flavor to the meat.  

    For my tastes on a butt and brisket, 4 good sized chunks of wood is about all I ever use.

    Just my 2 cents.
  • Re: Football team party ideas

    You guys convinced me. Gonna do 5 or 6 butts. Chop, mix with a little thinned down sauce and ziplock bag it until Thursday. Reheat gradually in roaster. Will have 4-5 big bags of wings, gonna try to find hot links or will just do some Italian sausage, polish, etc...
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