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  • Loin flap is similar to skirt, but it is NOT the same.  IMO flap is more marbled and tastier than skirt.  I purchase mine at BJ's.  If there is none in the case, the butcher cuts it for me.  If you compare flap to skirt or to "stew meat," etc., you'…
  • Never heard of Papa Murphy before this post.  Looks good on Google.
  • It's hard to picture what your issue is, but I recall there used to be a hole in the egg that the band slipped into so it can't slide off.  Not sure if the design has changed, but I recall there being one because mine chipped in that area.  I glued …
  • I always start with a MAPP torch these days.  Works great.
  • I started with spatchcoked chicken myself.  Don't let people scare you away from the "hard" cooks.  There aren't many.  Even brisket is easy if you just follow some instructions.   Welcome, good luck, and post pics.
  • If you put daisy in the egg, right on the grate, (don't leave her on top) and fire the egg up to 600 or 700 degrees for a while, she'll come out with no grease, and possibly no paint.  It's a 2 minute job to spray some high heat paint on her (firepl…
  • According to The River Cottage Meat Book, by Hugh Fearnley-Whittingstall, which I highly recommend, dry aging meat requires dry meat and air circulation.  Vacuum sealing - or anything else that limits air flow, defeats the process.   During dry ag…
  • BGE has the best customer service on Earth. You have nothing about which to worry.
  • Sometimes it takes that long.  A butt will stay hot for 6 hours if you wrap it in foil, stick it in a cooler, and leave the lid shut.  NEVER try to get a butt done just in time for dinner.  Plan on 2 or 3 hours early and stick it in a cooler while y…
  • Had a weed burner, but prefer my Mapp torch. Another Mapp torch here.
  • There is a difference between a lifetime warranty against defects in materials or workmanship, and a blanket lifetime replacement guarantee.  It seems to me that if your egg worked for 30 years, that pretty well establishes that it did not contain a…
  • Rendezvous is my go to rub. 2 TBS. Paprika 2 tsp seasoned salt 2 tsp garlic powder 2 tsp black pepper 2 tsp onion powder 1 tsp dry mustard 1 tsp oregano 1/2 tsp chili powder 1/2 tsp cayenne pepper That's it.
  • Relax. You are fine. There is NO need to lift the lid to check on anything if your dome is 240. That's perfect.
  • What's a slit?  There are times when I hold 225 and the slit is not big enough to slip a credit card through.  Don't be afraid to shut that bottom vent more if your temps are too high. Calibrate thermometer using boiling water. Make sure your …
  • Pics look fine.  Was your glue dry when you lit your fire?  I'd be afraid of a glue smell.
  • If it's the white BGE replacement gasket, I like mine a lot.  Make sure you have a TOTAL seal when you install.  If you have a crack through which heat escapes it will blast your gasket to hell - kinda like a dam with a finger hole.
  • I rarely cook with the lid down, except pizza, etc and there is rarely any smoke taste. as for the chemical taste, I personally think that smoking does that, it's how it tastes to me anyway, call me different, I don't care for that flavor... I swit…
    in BGE Lump Comment by Daddyo August 2011
  • I've had very good luck with brisket and I've always used a plate setter. 
  • I really liked the old forum, this is TERRIBLE , TERRIBLE. Either go back to origional forum or no one will use this. You cannot search recipes and get satisfactory results. The decison to change from a great forum to this is like the Coke changi…
    in New forum Comment by Daddyo August 2011
  • How weather proof are these things? I'm getting one and need to know if I must start working on a DigiQ umbrella system. What do people use to keep them dry?
  • I received a new base via warranty due to a very small crack. My egg never moved, however, and there was no chance that I caused the crack. I had pics with no crack and then some pics with a crack - so I knew it cracked in place. As long as you d…
  • The ease of posting pics is a huge advantage. There are other things I like better as well. The old community is great. The old website is really not.
  • Fire that bad boy up and get on with it.
  • Do you have a stone and/or a pizza peel? Put your stone on the egg to heat up. Stretch out your dough. Put some corn meal on the pizza peel. Put dough on peel. Add toppings. Slide onto hot stone. You'll need a good quick jerk to get the pizza…
  • I've never understood the problem with brisket. If you have the hang of St. Louis ribs, you can make a brisket. I trim most of the fat, coat with yellow mustard, dust with rub, and put it on between 230 and 240 degrees, but anywhere between 220 an…
  • I'm not certain Tom, but I think you need some help?
  • I'm not sure how important the room temperature is. With a steak, cooked on high heat, you don't want the outside cooked before the inside, so room temp is key. With a brisket cooked at 240, I suspect you can skip that step. I've always coated my…
  • Thanks everyone, got it down to 275, will close it more until I can get it to 250. Will check the gasket when I'm done with this cook. If you can't hold down to 225 or so, you've got a gasket issue. Holding at 250 should be easy.
  • This was, for a long time, the single most popular post on the old system. The new system should make pic posting easier, which is a good thing. We all like pics.
    in test pic Comment by Daddyo August 2011
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