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  • Strong work Mickey! That is worth 10 points in the good column on the "cosmic scoreboard"!
  • Brilliant! I am psyched. I have 2 big cooks to do end of May and your pics gave me some good info.Looking fwd to it now.Nice!
  • Travis I spent 2 years at Ft.Greeley in the mid 1960s (got my driver's license there).Great place for the young.
  • I am in coastal NC but have lived in Alaska, Nebraska and Indiana so know cold. Glad to be back in NC where winter means having to wear shoes.
  • Thanks for the info, very much appreciated.Think I will go for the shoulder roast if I can fiind it.Wanted thef equivalent of pulled pork for this application.Was thinking of using a rub like Raising the Steaks from DP but open to suggestions.Thanks…
  • Great looking cook.Will be doing  a multiple in a few weeks, if you do yours before then give all the details. I am a little nervous at doing 2-4 butts/shoulders at once but am planning on giving it a try......Doc , you go first!
  • Very interesting and informative! Nice to know if you are in a time crunch.Thanks.
  • Chicken, whole or spatchcocked. Delicious and forgiving.Enjoy!
  • Liquid in the drip pan helps prevent anything dripping from  your cook onto the pan and burning,potentially giving the food an" off" taste.
  • Welcome Mayberry, You will find enlightenment,entertainment and a ton of great recipes on this forum.I have learned a lot,quickly! Just ordered a Nomex,self adhesive gasket from Hi-Que for the inevitable.Anyone tire this gasket,how does the self adh…
  • I am reconditioning two Griswold CI skillets that my mother used for decades and she got that from her mother. They sat in the garage fro years but are in good shape.When I learn how to post pics will do so. Thanks for the link yzzi.
  • Read that article a while back. A lot of information (and disinformation/opinion). Worth reading but i echo what Stike said.My mother kept a soup can of bacon grease on the stove and used it in everything (made cereal interesting) and most cooking w…
  • Stike has a point. The thighs with skin off are moist but I sauce them at the end. I used to be a big fan of those oversized meals, ah the good ole days.
  • +1 ONSBBQ! That is what I do and have been very happy with the combo.
  • I have been wondering the same thing as I do my chicken thighs skinless.Was thinking about just lifting the skin and sprinkling the rub under the skin but on the meat,cook with skin on then remove the skin when done hopefully getting the best of bot…
  • 61 but parts of me are alot older. It's not the age in years but the mileage!
  • That bird looks great! I have a question. I brine my chicken overnight. Would you folks than give it another 24 hrs in the fridge,uncovered to get a crispier skin or maybe just towel it off and cook??Thanks.
  • I stand dejected. You are correct it said butt/picnic on the label. Back to pig anatomy 101 for me. Thanks. Still curious about cooking whole/split suckling pig. Seems like you would have to cut in up no matter what?
  • Saw a shoulder/ham the other day, about 20#, thought it too ambitious for my first PP, but it looked GOOD.Has anyone done a suckling pig (or half) on their EGG? Details please, am now curious to give it a whirl!? Thanks.
  • I am not very creative so use my profession and first name . Have used it on fishing websites (used to tournament fish) and on Gaelic speaking websites. Truthfully, I don't want to have to remember more than one, need the memory space for other thin…
  • Foolish me,but if any are left they get better and better as they sit in the fridge for a day or two.I will cook more just to have "leftovers".
  • Looks great! Planning on mine looking the same but.....well,it ain't over til the fat lady sings. Have a friend who makes the best Eastern North Carolina vinegar based (sorry,redundant) BBQ sauce ever so need some way to deliver it to my mouth.
  • If there are going to be alot of kids then good old hotdogs are quick,cheap and good on the egg and most kids love the "portability" factor.
  • Gle mhath! Ciamar a tha sidh? Tha mi anns a Carolina Tuath. Tha DOCED orum.There is a thread,not too old, with a lot of eggers and their location.Have fun!
  • Thanks for the info. Will report out when deed is done.
  • There is a great video on you tube by hi tech barbeque that removes the skin,cooks direct at 400F,start with the "skin" side down, flip at about 10 mins or so and sauce at about 20 mins, pull when int temp at 170F. Tis is the method I use and everyo…
  • Cooked two yesterday,stuffed,not as big as 4 lbs and the dome was at 400F (wanted lower but was using the Maverick so not too worried.It came off in under an hour so you should be in the 1 1/2 hr range but it is all about the temp as AE said above. …
  • Roger that. I had checked the band but it was my first pizza and the heat must have expanded the ring enough to let the dome go airborne.My wife said the look on my buddy's and my face as we looked over the railing was hilarious. I,myself,at the tim…
  • Can't say about the bottom but I launched the dome off my 2nd level cooking deck (a long sad/funny tale) and had to get a new one.First, drop and break it no warranty coverage but if you crack it overtightening the ring it is covered......go figure.…
  • FWIW my wife likes her steak carbonized and I llke mine almost raw so will butterfly hers and the cook times are pretty close,I need to buy steaks thick enough to accomodate a temp probe!!
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