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  • Ah, so if I want beef, go big or buy a steak!  Guess I'll have to throw a party to justify a full hunk-o-beef.  
  • So, here's the update, couple of hours FTC, still just warm when I pulled it out.  Looks great, smells great, tender like a piece of jerky.  It looked big enough to feed 2, shrunk a bit with the cook. Reading all the recipes out there they talked ab…
  • Thanks FingerLicker, did your recipe tonight, it was great!
  • Re-use the old lump?? Great I've got piles of it in the garden, I'm good for another month .
  • Keep at it, I was asking the same question recently and had a lot of good info from the eggers on the forum that helped me out. I have found that if using fire starter blocks you need to use two at 3 & 9 o'clock (as suggested above) every time …
  • I haven't used a drip pan yet so 2 questions, How do I clean my plate setter? Have I ruined my plate setter?
  • Cooking right now, I set it up by stirring the old lump around, added some new Royal Oak, there were some big lumps I had to break up (size of my open hand), 2 fire starter bricks. Had a good flame up to he rim in 2 locations then closed the lid, v…
  • Thanks everyone, ton of good info.  Chicken tonight come hell or high flames then a slow cook on Thursday, just need to find the right recipe...time to troll
  • 1st bag of lump was the BGE, the 2nd bag I just started last night is Royal Oak.   No, I haven't checked the temp probe yet, maybe do that tomorrow. I've had the BGE going for about 1 1/2 hours at 470, but the vent and daisy wheel still seem to o…
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