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New to BGE

ewyllins
ewyllins Posts: 461
in EggHead Forum
So I've been grilling/smoking for a long time on offset smokers, verticals, you name it and always thought about the egg but never made the transition. When it was finally time for me to get a new cooker I pulled the plug on a Large BGE and wow, cant believe I've ever used anything else in the past. Understanding how to control temps my learning curve for the egg was minor and I'm amazed how easy I can keep 230-250 for long period of time. I've already cooked Steaks and Ribs (sorry no pics or posts because I just now have permission) that came better than I've ever cooked. Last night threw on some pork chops that were about 1" thick on 400 direct, flipped after 3 min, flipped after 3 min, flipped after 1:1/2 min, and flipped again for 1:1/2 min. IT temp was 140, pulled them off and rested for 5 min. best damn chops ever (used Bone Sucking Sauce for the rub). Look forward to sharing my ups and downs with you guys!!
O-Town, FL

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