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  • lwrehm said: Driller said: I live in Wisconsin and have both a Mini and Large.  Well, we recently had a deluge of rain for two straight days and then freezing weather.  So, I go out to start a smoke and I cannot open the Large.  The Mi…
  • Sounds like I bought corned beef.  Sigh......
  • Thank you for the advice.  But what about the saltiness?
  • Why is it that so often temps and time are not included in some of the best posts. 
  • Temp for the cook?  Smoked or grill direct?
  • OhioEgger said: I've been happy with the performance of the Meater. But the only reason I bought it, and the only times I've used it, was for chickens on the BGEtisserie.  For meats on the grid, I have a Maverick, a Smoke, and a FB200, all of …
    in Meater Comment by Driller January 2018
  • Anyone want to buy a Maverick.... cheap!
    in Meater Comment by Driller January 2018
  • I am a newbie.  I loved my St. Louis Style ribs.  Overdid the Baby backs.  I cannot understand the brine thing as it seems to make things too salty.  I try to keep the "smoke" down.  The food in general comes out so nice an moist and I have to say t…
  • Just began reading about the SV, so I am not familiar with the shorthand of the style.  What is a 48?  48 hours?  Temperature? How long on the Egg @ 450?
  • What is a smobot?
  • OK it sounds like nobody likes this thing.  In Egg Euphoria I had purchased it.  So I have $75 down the drain.  I hear good things about the more expensive doohickies.
  • OhioEgger said: Poultry is best with an extremely light touch of smoke. Extremely light. OK, got that.  But how is it avoided?  Pretty much how I had pointed out that perhaps too many chips and too much smoke when first put in the Egg?
  • CPARKTX said: @Driller that is a variation of the 3/2/1 method: 3 hours smoked uncovered, 2 hours wrapped in foil, 1 hour uncovered again and sauced. I change the times up and cook at a bit higher temp.  What temperature?  Never mind I …
  • YukonRon said: I made ribs yesterday myself. 225F 5 hours, rubbed with my own concoction, of whatever spices I have, then smoked with peach. If I add sauce, which I rarely ever do, I do so the last 30 to 45 minutes, which is more than enough ti…
  • What is the ratio to which you are referringCPARKTX said: Simple rib cook, two racks of baby back ribs using 2.5/1.5/.5 at 300 dome. 
  • nolaegghead said: The species defines mushiness.  Change species. Tried it again last night and it came out really good.  Blackened and used a griddle in the Egg.  
  • Hans61 said: I usually grill fish on my kettle directly over the coals about 2-3 min per side until it flakes apart with little effort.   Microwaiving fish is just wrong sorry man. try grilling with lid open  But then why an Egg?  Anyt…
  • SoCalTim said: I don't know if this will make sense, but I don't do fish in my egg, as I don't want to take a chance of the smell staying in the pores of the ceramic and somehow mixing with my brisket or in fact any other cook - again, if that …
  • StillH2OEgger said: You might consider selling your BGE. It's not for everybody. I have a gas grill that I still use for quick grilling, but the BGE versatility is unparalleled. Like gasser, microwave is also faster. We all have choices to make…
  • Beat the hell out of the remaining lump and was surprised at the amount of as that was there.  Got it cleaned up as best as it could without removing everything and it certainly did perform at high temp on the next cook.  Thank you everyone.
  • stlcharcoal said: I like using the Eggs in the summer as my oven because then it doesn't heat my kitchen up.......also can be used as second/third ovens during the winter. The biggest difference is more of moisture retention.  If you ever see …
  • Thank you everyone for the helpful suggestions.
  • Lmidkiff said: If I’m doing a hot cook like that,I always make sure the old ash is removed and it’s 100% clean so no airflow is restricted. Since the BGE is an airflow device, as stated earlier, a dead calm day can also affect  performance.  …
  • Theophan said: First, you're right that if you can't easily get to 600°-700° searing temps, something's wrong, though as someone said above maybe it could take more than 30 minutes.  Certainly if it's been an hour and you're still in the 400°s,…
  • Ozzie_Isaac said: Driller said: Again, I am new.  I have paid the price for being cheap and maybe not enough lump in the LBGE.  But: 1.)  The vent holes are open 2.)  Lump is up to if not past the rim 3.)  Vents are wide open 4.)  3 "…
  • I calibrated the thermometer.
  • It already stores a couple of things but..... c'mon in efficiency for small cooks????  You need to agree. I am absolutely thrilled with most of the cooks I have had except for being able to  time anything.  The temps take WAYYYYYYYYY too long to ac…
  • I should have said griddle.  Thank you. But, I do not see a difference in putting a burger on a griddle on the gas vs. a burgers in the Egg except and extraordinary amount of time.  I also think that a tank of butane for about $30 will do about the …
  • That is one huge piece of meat.
  • KiterTodd said: Driller said: Out of curiosity, why do it on the Egg?  Wouldn't it be essentially the same on the stove top?  I would not think the time in the Egg would be enough to impart any kind of flavor. I have been surpr…
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