I've been inspired for todays lunch and dinner for work.

egghead2004

<p />After seeing CWM, NB and others cook some ribs in the last couple days, I figure to try it again myself. So on the way home last night I took a chance and bought the last package of babybacks at BJs....I hope they are OK.
Here they are after a dizzy dusting last night.... the bottom 3 have the all purpose rub, but while digging through the drawer looking for something different I found a sample packet of swamp venom. I took a taste, WOW!! the entire packet was dumped onto the top rack. [p]Now to the frozen egg....I found an easy way to thaw...boil some water and pour over the sides, she'll open up easily after that.[p]More pics to follow

WooDoggies

Yikes! I'd strongly advise against it.... there's a real possibility of cracking the dome from the thermal shock.[p]There are gentler ways of thawing out the felt like placing a starter cube under the grate via the bottom vent or hanging a light bulb inside.... dude, gotta keep your egg stress free![p]And good luck with your ribs and please post some 'after' photos.[p]John

fishlessman

egghead2004,
though ill advised, my rutland gasket has never frozen.

egghead2004

<p />WooDoggies,
You really think the dome can be shocked by 180-200 difference? Even when you close the lid on a lava filled 900 degree fire would not the temp difference be more shocking? Maybe, maybe not, but I've tried those lighter cubes and it takes forever when its under 10 degrees to get that dome on the large free. [p]Maybe more patience on my part is warranted here.[p]Here is another pic 2 hours into it.

WooDoggies

egghead2004,[p]The egg is designed to take the stresses of cooking for sure, and that your dome didn't crack speaks for itself.... but the idea of localized boiling water on a frozen dome seems like a lot of stress to me..... with the wall being instantly hot from the boiling water on the outside and still frozen on the inside.
At least with the high temp cooks, the entire egg has had time to heat up and is saturated pretty evenly with the heat.[p]Dunno dude.... just seems risky to me.... but what do I know... I'm just an egger. :~) heeee![p]Happy Cookin!
John

Sandbagger

WooDoggies, I've read a number of post over the last several weeks mentioning frozen eggs. I remember from my youth growing up in WI where we would use trash bags on anything we did not want to stick. Would it not work on the egg also, putting a trash bag between the bottom and top before closing.
Just a thought, tv

WooDoggies

Sandbagger,[p]I'm sure that would work fine.... but make sure that puppy's cooled down first. :~) Others have suggested placing foil on the felt and closing the lid.
Old Dave puts a turned on light bulb inside the egg inbetween cooks and it never freezes.
I guess the easiest way to keep the egg from freezing up is to cover the whole thing.... but I'm too lazy to wait until it's cool enough to cover and resort to the starter cube under the grate thingee if ever it does freeze.[p]John

egghead2004

WooDoggies,
I hear ya, it's probably wise not to do it anymore.
As for the ribs, I just foiled them and put some apple slices in there too.
I may have to finish in the oven, that Best of the West lump does not last long at all. I need Wicked Good!!!!

egghead2004

WooDoggies,
I like Old Dave's idea. As for covering the egg, sometimes that does not help if I've cooked with a drip pan full of water, the moisture still somehow freezes the lid shut.

Unknown

Don't boil it, just use hot water from the sink. It works for me every time. No cracked dome here.

egghead2004

<p />I had to change some things here. The lump is burning down low, I can't get the dome over 225, so I removed the plate setter and raised the grid, now I'm up to 250, but direct. I'll be removing the foil soon, for the final stage!

egghead2004

<p />They've been direct, raised grid, now for 40 minutes with BBQ brushed on. Look close you will see chunks of apple mixed in there.

QBabe

egghead2004,[p]Why not just add some more lump? I always fill my cooker with lump before a cook, so usually don't run out, but it's not hard to add more...[p]Just wondering...?[p]Tonia
:~)

egghead2004

<p />OK, last pic....we already ate 2 of these 1/2 racks. Amazing. I didn't get any pics of the meat cut open, my hands were covered in BBQ sauce and I was hungry.

egghead2004

QBabe,
I ran out of lump. The BBQ place somewhat close to me went out of business and I though an 11# bag of Best from the west would do it....it did, but barely.

Car Wash Mike

egghead2004,[p]Looks good. If you like the flavor of apples. Take some sausage (home made) if your store carries it. Mix with apple sauce. You'll have to play around with the mixture. [p]I used to make apple sausage when I was in the grocery business.[p]CWM

Pakak

egghead2004,[p]Kinda late chiming in here but:[p]"Even when you close the lid on a lava filled 900 degree fire would not the temp difference be more shocking?"[p]No. When you shut the lid on the fire, shutting everything down, the temperature does NOT immediately drop. It SLOWLY drops. Boiling water on an icy surface changes the temperature pretty much instantanesouly. That's when you're most likely to see damage from thermal shock.

Unknown

egghead2004,
I dunno buy I woont recommend poorin hot water over frozen ceramics - might crack it.
Use nekids wizzos firestarter technique - much easier on yer egg.
Bruce