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  • I cooked a 6lb butt on Sunday that the temp accidentally got to 375* immediately. I kept it on and cooked at about 350 for less than 3 hours until it pulled from the bone and was falling apart. My temp probe fried at the same time so I was without…
  • If I need to add wood for smoke during a cook I put about a 4" piece of fruitwood about an inch in diameter in the ash hole under the burning coals. Just open the sliding door and push it under the fire box with some tongs. It smokes quite easily …
  • weighed about 3.5 lbs
  • Thanks for the info. Very helpful. Phil
  • I'm new to growing garlic and am getting those scapes now too. I'm just chopping them up for stir frys and in place of cloves. Is there another way to use them? Also, how long do I have to wait before the underground cloves are fully formed? Tha…
  • The outside temps shouldn't be an issue. Too much humidity in the charcoal maybe? Did you clean out around the outside of the firebox too? Also, are the airholes on the side of the firebox clear? Phil
  • Trex is easily stained especially by oils and fats. It expands and contracts significantly with temperature changes. It supports algae and mold growth in humid and shaded conditions. It melts. It does not rot. I cannot use Trex in any structura…
  • I ran my MBGE without a gasket for a year and then replaced one gasket. The only difference I noticed with the new gasket was the fire went out faster when I closed things down.
  • I made a call to the headquarters for BGE when my gasket went. No questions asked, they mailed me a new Nomex gasket, free, and I had it in 3 days.
  • I don't think you can make a "pulled" product out of venison like you can pork. I have found that you either cook it long and slow and covered in a dutch oven with a good red wine and herbs (basil, oregano, marjoram, and parsley) and of course onio…
  • Yes, the older I get the better I used to be. I agree with Molly and Blair. And who's God are we talking about? There's alot more than one of them. Phil
  • I did some this week that turned out great. Wedges coated with olive oil and sprinkled with seasoning, then cooked on a cast iron griddle raised to the felt line at 325* - 350*. It took 45 minutes or so but they were crispy on the outside and perf…
  • sounds good to me too Phil Oshkosh, WI
  • Snowstorm all night in Wisconsin. I did get up to check but no moon to see. Phil
  • The ice in my drink doesn't melt and the beer freezes when it's below zero.
  • Sear the steaks on a hot fire and eat them rare. If you don't like rare meat then stew them long and slow with red wine, onions, garlic, marjoram, basil, thyme and parsley. I add the vegetables near the end of the cook. A cast iron dutch oven works…
  • I do that regularly, but not for low and slow. For L and S I mix the chunks in with the charcoal, but for cooks that use the BGE as an oven, it's very easy to add smoke, change smoke, or take away smoke, through the bottom vent under the coals. Wo…
  • My MBGE is 2 years old. Top of fire ring to felt line is 4 inches. Phil
  • I called the BGE home office when my gasket burned up and they sent me a new Nomex gasket free. I had to supply the adhesive. Phil
  • I installed a Nomex gasket supplied by BGE as a replacement to my original gasket. I installed it on the top only by placing it into a heavy bead of silicone, letting it set up for an hour, then placing the top gently onto the bottom, and let that …
  • I light my fire with an electric starter pushed into the coals and they tend to light down low and spread up. The piece of smoke wood in the ash pit is smoking easily by the time the coals are ready to cook on. Phil
  • When I want to be able to stop and start smoke on the BGE I put the piece of wood I want to use in the ash catching area under the grate that supports the coals. I can place the piece of wood, typically a length of apple wood about 6" long and abou…
  • My pizza stone for the Med is 12" I have the legs down on the pizza stone I would clean things up with a high temp burn and then try to catch drippings and keep the plate setter clean. Sure makes a good pizza though once you work through th…
  • That gasket in a tube looks interesting. This is what I did with regular silicone after I fried my gaskets. After I got my new Nomex gasket from BGE, I cut it roughly to length and preshrank it on my pizza pan in a 350* cooling egg. It lost 3/4…
  • Sorry, I didn't know this was a sore issue. I am curious about what temps are needed to release anything from galvanized metal.
  • Rub the whole backstrap with oil (I use peanut oil) and sprinkle with favorite rub. Allow to come to room temp and place on hot grill direct, flipping once, let rest in tent of aluminum foil, and serve as rare as you can eat it. Don't overcook it!…
  • I am gradually learning how to do a pizza the way I like it. If I understand you right, you are cooking with the top open. Please, close the top, and control your heat with mostly the bottom vent. Don't give up, I cooked some real good ones tonig…
  • I cut my Nomex gasket a couple inches long and draped it on the pizza stone above my platesetter after I was done cooking. BGE was at 350 dome and I just shut it down with the gasket inside. It lost 3/4 inch in length
  • I've used my BGE in the rolling nest for almost 2 years, several times a week. I would suggest only pulling it by the hinge when you move it. If it starts to tip as your rolling it (from hitting a big crack in the driveway) you can't catch it by h…
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