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Newbie here in Portsmouth Va
Hi, everyone. I just joined the family. I was looking at smokers and planned to build a two barrel UDS of my own design having acquired much of what I needed. By chance, a workmate needed help repairing his only transportation. Being a knowledgeable auto enthusiast I offered up my assistance over the course of several days. While in his garage I noticed a wrapped pallet which he identified as a BGE he'd won in a Frito-Lays promotion about a year ago. It had sat untouched. I jokingly offered to buy it should he decide to sell. The next day he said I could have it for $600. The Scot in my wanted to negotiate but I knew he was in a momentary financial situation. I helped completing the car repairs then we loaded the BGE onto my trailer. It is a large BGE with nest, ash tool, gripper, firestarter and charcoal. I'm already deciding on a placesetter or a spider (which I can easily build myself). When I get up from the computer, I'll go outside to assemble it. I'm looking forward to putting it to task and learning techniques from the vast experience on this forum.
Comments
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Welcome to the party.
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Welcome take lots of pictures nice findTrenton ON 1 mbge for now
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Welcome aboard.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Good find ... welcome to the forum.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Welcome aboard and enjoy the journey.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Welcome, somebody had to use the Egg!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
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What a deal! Right place right time cash is king......welcome.... NOW COOK SOMETHING! Enjoy!You can't make the Club in the Tub. Denver via Columbus.
Lg, Mini & ol Webber -
Well, I fired it up this late afternoon. I threw 9 lbs of dry rubbed (brown sugar, cumin, red pepper, salt, pepper) baby back ribs over lump and applewood chips. I'm still playing with temp control. It's right around 200. I'm bumping up air flow incrementally to get to 225. There's a huge learning curve and outside temps are hovering at 33 tonight. They will be edible for sure come morning. Having fun...and Wild Turkey to keep the cold at bay.
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