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  • Is there any way to check if I registered my egg?
  • RRP what is the preferred method?  Always open to learning.  
  • I will add that I'm talking about grate temp from my maverick remote therm.  I have tested it and it's within 5 degrees so it's good.  I wanted 220-225 because when I cook higher the bottom of the brisket bark seems to get hard and too crispy.  Plus…
  • Only until a couple of guys, up to no good started making trouble in my neighborhood.
  • Cinder blocks might be the way to go.  I hope to hell the ground is level where we will be cooking.  
  • Don't have a truck or trailer.  Using a suburban and tying the egg down in back with some outdoor furniture cushions.  Don't have room to bring the table.
  • Was thinking more of a rudimentary/temporary support.  Maybe some lumber and a couple sand bags to stabilize?  I really didn't want to spend much money on this, seeing as I don't plan on competing a lot.
  • Downingtown, PA.  West philly suburbs.
  • I would also recommend picking an egg up NOW if you are even remotely considering it.  I just nabbed an XL for $879 assembled from a place in MD.  Last one they were going to have for a while.
  • I'm also a big fan of searing steaks, but I like to do it last after some indirect so you have as little gray meat around the edges as possible.  I cook over indirect until the steaks are about 100-105 degrees.  Then I throw them over 400-500 degree…
  • Good point, gerhardk.  Doing 4 racks of ribs there is bound to be some smoke via moisture loss.  I am going to do a brisket flat soon and will try one of the methods mentioned above a couple times.  Will be using pecan again.  I love pecan.
  • dlk7 - I didn't think you wanted your wood to be spread out in the coals because you don't want smoke hitting food beyond 45 minutes to an hour.  I just use pliers and pick up the grate and drop wood chunks (usually pecan or cherry) onto coals and g…
  • I do use a drip pan, but the ribs usually extend beyond that.  There are a few drop spots on the plate setter but I don't think its what is causing the smoke.  My understanding is that white smoke is the result of a lack of oxygen.  However when we …
  • The issue seems to happen later on during the smoke, after I would have thought the smoke wood has died off.  I'll get some white smoke pouring out almost constantly until the cook is done.  I get a slightly bitter flavor because of it.  
  • I closed the vent to about 1/4 open and the temp is already rising. This is contrary to what I thought that vent door did. Always something to learn I guess.
  • I was not doing indirect for the wings, perhaps I should have. I was reheating frozen wings. I am using hickory chunks today and this weekend, but ran into the same issue with cherry chunks. I will try putting the wood under the coals more, a…
  • I am not exactly sure when the actually combust, so that is a good question. Tonight I was cooking up some chicken wings and threw a few soaked hickory chunks on it. I wanted to cook them at 300-315 and after some period, I could smell the telltal…
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