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tips on cooking in the rain

Georgie
Georgie Posts: 51
edited November -0001 in EggHead Forum
Hi everyone. I know none of you hardcore eggers are the least bit intimidated by cooking in the rain, but my question is, how do you do it? I don't have a covered patio or a large patio umbrella or anything that provides an obvious solution. I plan to t-rex some steak tonight and there is a decent chance it will be raining. As long as it isn't a downpour, can I just proceed as usual and figure that the relatively small amount of rain that lands in the egg will be no match for the high heat cook, or do I need to stand there with an umbrella over it or something (not sure I have the coordination to handle the umbrella, raise the lid, put the meat on, etc. all at once). Any tips are welcome! Thanks all and happy egging!
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Comments

  • Rusty Rooster
    Rusty Rooster Posts: 1,239
    Georgie,
    I don't have one so I don't have a photo to post, but many go to HD and get a metal rain cap to fit over the top. I have also seen them made out of coffee cans. I just use my daisy and ignore the rain. Hopefully someone will see this and post a photo soon.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Georgie,
    my eggs are totally uncovered and i'm out there in the rain all the time . . .i make a rain cap out of aluminum foil, wrap it around the handle of the daisy whel, and bend it up over the wheel so there is plenty of room for air flow. . . then i put a baseball cap over my bare dome and grin and bare it .. . your egg doesn't know rain from dray from hot from cold. .. it will get up to 700 degrees just as fast. .. . just take an umbrella out there when you taking the steaks on and off the egg so they don't get wet. ...
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  • RRP
    RRP Posts: 26,455
    IMG_1240.jpg
    <p />Rusty Rooster,
    here ya go - just remember that sucker gets H O T !
    Re-gasketing the USA one yard at a time 
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  • Unknown
    Unknown
    RRP,[p]Hey I picked one of these up just for that reason. My only question is.... I have read that galvanized steel can let off some bad vapors when used inside cookers. Is this the same for the outside if it gets hot enough? This is the only thing that has kept me from using it yet. Mine does appear to be a galvanized steel. Any advice on the matter would be appreciated.
    Chris
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  • RRP
    RRP Posts: 26,455
    alphaking,
    since the cap is OUTSIDE and your egg with cap is OUTSIDE I don't think you are running any risk IMHO. At least I haven't died in 7 years of occasional use of the cap. The only serious safety issue is to use something to lift it off - not your bare hands since it really gets hot!
    Re-gasketing the USA one yard at a time 
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  • Unknown
    Unknown
    RRP,[p]Thanks for the reply. I would guess that as long as it's not under the food it's fine. I'll put it to use here soon. [p]Chris
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  • Bigger
    Bigger Posts: 15
    Just last week I did a 20 hr cook for some killer pulled pork - 20 lbs in total. It was pouring rain the entire time. [p]I flipped a charcoal chimney upside down, capped it with some aluminum foil - and folded the edges up just allow for even more air flow. Then, I tied the handle of the chimney to the temp gauge so it would stay on the dome when opening the egg...worked beautifully - and the pork...well...melt in your mouth.
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  • Eggs2U
    Eggs2U Posts: 1
    I use a SS strainer, just put Al foil over the center and lay it on top, works like a charm.
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