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  • Unfortunately I will not be participating as I have had a family audible just called.  Likely a few day event wrapped around a healthy road-trip.  Do the day proud and enjoy those wings.
  • Just had a family intervention called that will involve a healthy road-trip and the missing of National Chicken Wing Day Friday, 7/29 and who knows what else.  So in my absence enjoy wing day and all the great variations of wings.  I know this will …
  • @lahlooha -  with the drip-pan just make sure it is air-gapped off the platesetter.  You can do this with some washers, pennies, balled up foil etc.  Doesn't need to be more than around 1/4-1/2".  Keeps any accumulated liquid from burning.  FWIW-
  • @Ozzie_Isaac - no wonder you had such a large van sitting at your house to haul all your BGE's.  Safe travels.
  • As long as you can get a heat deflector between the ribs and the burning lump (aka indirect) you are good to go.  Some even go direct at low temp high in the dome.  Pick one and go.  FWIW-
  • Welcome aboard and enjoy the journey. Another vote for the thermapen for instant read and the above mentioned CGS woo and stone.   BTW-Go Navy!
  • Welcome aboard and enjoy the journey. As you can see , no loss of opinions and options.  Wherever you land you will enjoy.
  • And rolling this thread back to @HeavyG 's post -I was gonna mention that the utility companies are required to put a nose sensing agent into the gas for exactly the reason he mentions.  Makes sense from a self-preservation perspective.  In a previo…
  • @BilZol said: I think I've tricked my wife into starting the grill tomorrow and setting the temp. If I do this right, between my Stoker and her I'll be able to do all of this by text and talk. You should give pause to any SWMBO skill-set developme…
  • If you can cook across the BGE spectrum of direct, raised direct and indirect then I would ask what are you striving for with more accessories as that may point you in the right direction.  And yes, the instant read is a hot&fast cook game changer. …
    in Accessories Comment by lousubcap July 27
  • Since this thread resurfaced let me describe some fantastic customer service- As anticipated, I got sucked into the knife vortex (visited the local Williams Sonoma store Monday and did not find anything that hit the wow factor) and went with the @TN…
  • Not a big deal to run the ash tool before every cook. Full clean-out whenever a LBGE brisket cook (or other L&S) is on the agenda.  For the SBGE, full clean-out if going with a L&S or every couple of months.  FWIW-
  • I have no knowledge of those knives but if they have good reviews, for that price I don't think you can beat it.  I don't know what your main kitchen knives are now but if you sense these will fill a void then I would go for it.   BTW-easy for me to…
  • As above, the BGE will do a great job of cooking everything on your list and much more. The versatility is what makes it quite attractive.  Something to consider is that to get great food outcomes, the BGE is not a simple "fire and forget" operation…
  • Great cook- I find they take a little longer to get to the "pass the toothpick" test than BB's.  When I buy spares I trim to St louis cut and use the flap meat as cook's treat or into a pot of beans.  FWIW-
  • @Dondgc I wish I knew the deal but this has been consistent for several cooks.  I am now planning for around 0.8 hrs/lb with a fudge factor and then riding the FTC til ready to serve.  Friggin cow-still the most fun cook you can have.  
  • Way get after it.  Great cook and results right there.  Congrats.
  • Sliced brisket will dry out before your very eyes.  Next time slice on demand and that will help.   Since we don't know the post-trim weight I will offer the following, of late I have had them cook (Costco Prime packers) at a pace of around 0.7 hrs …
  • No worries and since you are past the one-hour edit window, no edit.  I just wanted to let you know that we were on the same page with the cook temp vs time.
  • @nolaegghead and @nolabrew Alertment...and I apologize for the others that reside in the NO area that I have not tagged here.
  • @GregW -My comment from the above post: "With your temperatures it should not have taken 14 hours but sometimes the piggy gets stubborn, especially as the butt size gets smaller."  FWIW-
  • For a low&slow cook you don't need the quick read thermo.  All you need is a means to know when to start checking for the ease of bone removal.  Any calibrated el cheapo oven proof thermo will do the job.  I would check your dome thermo again in boi…
  • Welcome aboard and enjoy the journey.  With your gas water experience you have a solid handle on the smoking process.  There are many here who have transitioned to the "Green Side" and have had to make some adjustments.  I'm sure they will be along.…
  • Any time you nail a flat is a great cook.  Congrats on the result-most excellent.
  • For all the stall that result was definitely worth it.  Great looking result and banquet.  Congrats.
  • Finished product looks most excellent.  Congrats on the cook and reviews.  Always a fun cook.
  • @theyolksonyou -  keen eye right there.  I would bet is was more than a buck two-eighty or a nickel ninety-five.  But it only happens once...
  • Great diamond plate cook and presentation. Next time slide a fork into the pic  
  • Welcome aboard and enjoy the journey.  The whole thing operates on air-flow; more air-flow means a larger fire so more heat.  You can accelerate the air intake (bottom vent) with a weed blower or fan or just light in many places, each of which is se…
  • @Ozzie_Isaac you must have quite a house and likely full.  I became a big fan of the pack and wrap on one day and load the next but each carrier has their own process.  I hope you get to experience the door-to-door deal.  Best of luck with all the n…
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