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  • I turbocooked a 6 lb pork butt in 6 hours at 300 to 325.  If you keep temps above 300, and assuming it has thawed completely before throwing it on,  the pork should be ready for breakfast the next morning.  If you don't need it to be done till dinne…
  • I believe Newegg13 was just trying to show that he got lots of big lumps with this brand.  You don't need a sledge hammer to break this "too big" piece into 4-6 very good fist-sized pieces.  A moderate tap on he sidewalk or striking with hammer (mod…
  • Pecan is mellow -  good replacement for hickory.   I go with a mix of Pecan and a fruitwood (apricot at this time). 
  • I use the dutch oven in the BGE in the summer because it keeps the kitchen cooler.  It's tough enough keeping the house cool in the summer without adding extra sources of heat inside.
  • Cooking pizza at 500+ degrees means that the top is pretty wide open if not completely wide open.  Contact with smoke is minimized.   I cooked pizza with mesquite lump yesterday (from Sam's Club) and my wife commented on how the pizza did not have a…
  • That helps a lot, Griffin!  Thank you. I used a looftlighter to get it going.  I still have a weedburner that I used on my previous smoking rig.  I never considered using that,  but I now realize that I can still use it to start the fire.    I'll t…
  • Griffing, I cooked spareribs this weekend as well.  Trimmed it St Louis style.  They came out great.  But I've only had the egg a couple of weeks and I ran into one problem.   When I got the lump going,  I got it to where it was burning in the 600…
  • I grilled with El Diablo lump this past weekend (my egg is in storage until the stand arrives, so I'm still grilling).  El Diablo burned cleanly, was hot, lasted a long time, and didn't leave an aftertaste on the chicken that I grilled.  I believe t…
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