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  • i am not the lobster fellow. I was sort of slow grilling it using alder and keeping the temp below 250. It's not enough to give it strong smoke. but it is not bad. I have brined salmon, but i didn't bother here.
  • You can use any stone, but the question is whether the stone will hold up. The pampered chef ones tend to crack when the temp gets up there a little. If you don't want to spring for the stone, try using some fire bricks instead. Any brick yard wil…
  • Father forgive me for suggesting this, but the best place in my area to get the whole brisket is[p]please don't tell anyone i told you this [p] Walmart.[p] Is sad but true.
  • I have experienced what you describe. I have decided that when I crank up the egg, it can be dangerous to use. So, whenever I operate it at high temps, I either resign myself to losing all arm hair and eyebrows and an occasional egg top, or I go o…
  • The answer to the dome question in your post from my perspective is what i think was a john mellencamp album title.[p]"Nothing matters. And what if it did?"[p]Glad your rib turned out pretty. Your story is an affirmation of doublechecking everythi…
  • It is pretty simple. Follow the instructions and don't release the hinges until the end. and keep a small box wrench by the egg for the first month and tighten the band screw every time you walk by it.
  • I agree with what is said here about chopping and saucing. However, when I am serving a large crowd, I tend to do two things (1) i do a rough chop, which is intended to make sure things will fit on a bun comfortably. (2) I do a light saucing at t…
  • Then the fire went out because it couldn't breathe. You need to give it some air from up top. I suggest you follow with the Wise One describes next time.
  • If your fire went out, the problem is not the gasket. Even if the gasket is leaking, you won't burn up an entire load of charcoal in five hours unless it is billowing. And if it is billowing, then you are not going to be able to hold the temperatu…
  • This cooker allows you to figure out how to do something once and then to duplicate that process more quickly and more reliably than any cooker I have ever used. It can hold a temp of 200 or of 800 for as long as you need. I am a cheap bastard, an…
  • The thing to learn is that the egg doesn't go backwards gracefully. It does not cool down to your cooking temperature well. It heats up like a pro. So always go up to your temp and not back. Another thing that can help with a direct fire is to g…
  • I agree with choosing the large. My dad, who has a small because he is only two and rarely entertains, loves his small, but nonetheless drools when he sees me doing the occasional something big.[p]On the issue of table/nest. I have two small kids …
  • I agree with this advice. I have seen pictures of people who use the egg on a screened porch.
  • lots of posts about off brand stones going boom. not too many about the house brand. It appears to be stronger and thicker material.[p]
  • Moisture that seeps into the stone can do things that are potentially harmful: one, freeze, expand and crack; two, boil, expand and crack. There is many a story of a wet stone placed into a hot fire that goes crack. Therefore, in theory, it is be…
  • I torched my felt by accident. Replaced it with a stove gasket. The stove gasket doesn't torch. [p]FYI.
  • The Whiz needs no warning on flashbacks. He is the resident poohbah of flashbacks. If you haven't done it, go to his website and watch his film on the subject, which is testimony to having toooooo many toys and tooooo much time on one's hands. Gr…
  • For what it's worth, the thing is not very useful to me. I have one, and I am much more likely to use an extra weber grill that is full sized balanced on top of a couple fire bricks. I got it hoping it would be useful especially with stuff like win…
  • The shoulder has less fat and tends to render results that sometimes remind you a little bit more of ham than barbecue. At least that is my take. Both do fine, and I just buy whatever is cheapest.
  • I like having it higher for medium heat cooks that last, for things like poultry. It lets me keep direct and reduce the amount of burning. I use a couple fire bricks on edge to do this. With indirect cook, I don't think it matters much.
  • I liked it. I tend to treat salmon like beef. I think 2 hours or whatever is fine for a white fleshed fish, but salmon benefits from a heavier hand. Or so it seems to me.
  • Your assumption that a drip pan does not do as effective a job at spreading the heat as a pizza stone on a plate sitter is correct. Having said that, I agree that the drip pan still makes it indirect, thus giving you more room for error than with d…
  • I ditto your behavior with the polder. It was a great security blanket at first, but I find all I want is a pocket instant read.
  • I find the extender to be a silly and unnecessary doodah. I bought it and I haven't used it twice in a year. It is awkward and about two times too clever to be useful.
  • Anything that improves a normal chicken cook will improve a spatchcock cook.
  • I have a rubbermaid trash can with a lid that is small and rectangular in its opening. It holds a twenty lb bag and one feed scoop. I keep the trash can in one of those patio boxes. I can easily pick up the trash can, bring it to the egg, tilt an…
  • On our experience, the better choice would be the small. It is large enough to where you can still do a pretty good slow cook on most things. The mini is really mini. And from what I have found, it is excellent at hot grilling, but it is too smal…
  • i agree with everything and add this observation: beef brisket is a more delicate flavor. As a result, in my opinion, you should tend to use less smoking wood for flavor with a brisket than with a butt.
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