starting MGE in winter... In Montreal Canada

Pro du Bar B Q

ready to cook!

Pro du Bar B Q

http://s1200.photobucket.com/albums/bb329/dartagnan8/?action=view&current=IMG_2579.jpg
http://s1200.photobucket.com/albums/bb329/dartagnan8/?action=view&current=IMG_2581.jpg

Little Steven

Pro du Bar B Q,

Do you live right in the city? I've only seen those railings close to downtown.

Steve

Pro du Bar B Q

acutaly I am in St-Jean-sur-Richelieu, about 20 miles south west from downtown, I say Montreal because St-Jean is unknown to most Americans.
It's also about 25 miles north of Vermont / New-York border.

boston_stoker

On the links you posted, the second box down on the right is titled "Share this photo". Click the line that says "IMG code" and paste that in your post instead of the link you used. Then your pictures will be embedded in your post, and we don't have to jump around to see them.

I did one below.

Note, the link looks like the one I put below, except it will not have a red P in it. I put the P there, so you could see the link as well.


[imPg size=620]http://i1200.photobucket.com/albums/bb329/dartagnan8/IMG_2579.jpg[/img]

Clay Q

Nice. Thanks for sharing. I enjoy the fire part of egging as much as the highlight of eating great food. There is a burning desire to build a good fire... no, a perfect fire. I'm in no hurry, I take my time and I enjoy the heat especially in the cold of winter. Today I'm going to make beets in sweet orange sauce and grilled pork chops.

Turn on the heat.

Pro du Bar B Q

thanks for your advices!

Pro du Bar B Q

totaly right, we play with fire!

PattyO

The first time I cooked in sub freezing weather I couldn't get the temp up. Frozen lump, frozen egg, plate setter, pizza stone. The lump lit easily but the plate setter and baking stone kept the heat from getting to the dome. Now I bring the plate setter and stone into the house to warm up before I light the egg. Much better.

Pro du Bar B Q

you are right about getting the plate setter and pizza stone inside the house, it all make sense to me!

but even to night, I have started my Medium Egg for just 3 Portugese sardine, it tooke 25 minutes to get to the temperature I wanted but believe me it was just perfect, and all this with 20 mph winds and 25F!! :blink:

Fluffyb

That is a beautiful sight. Not one I ever see!