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BigWader

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  • Re: OT Nitto Terra Grappler G2 or BF Goodrich All-Terrain T/A K02

    To further confuse you - I chose Cooper A/Tw for my truck over the BFG.  The price was better, I was able to get an LT (Light Truck rated) tire in the same size which was an extra 2/32" deeper tread pattern and I have been extremely happy with the ride on highway and the traction in snow. 
  • Re: Sous vide beef ribs

    I always thought that beef ribs needed to go for a long time.... like 24-48 hours...

    http://www.sousvidesupreme.com/en-us/learn/sousvide_cookingtemperatures.htm

    I'm not sure you will get enough collagen conversion and fat rendering in a few hours. 

    Let me know.

  • Re: Well, my BGE adventure is off to a terrible start

    There is no way the OP should be on the hook for this. I can't believe the views on this thread already so I think another call to HH tomorrow should ask directly for someone in management. It seems like the OP s being polite and patient but being told "buyer beware" right after the egg fest is wrong and if necessary then let them know that everyone here is following the outcome. 
  • Re: Newbie here ! Help me on Temperature Control !!!

    @kevlah Welcome to the forum.  Lots of people will chime in to help.

    In addition to checking your dome thermo, you might want to check how tightly the lid is sealed when closed.  You can take a dollar bill and put it on the gasket at various places when you close the lid.  It should take a firm pull to remove it all the way around.  If not, you might need to loosen your bands and re-seat the dome.

    Second, what Darby said is very true.  If you let the ceramic get hotter than your desired cook temp it will take a looonnnnngggg time to come down.  Try and get your vents set as the temp climbs.  What I do is get the fire going with the dome open and before a real good coal bed is going I close the lid with the vents mostly open still.  When I'm 50 degrees or so from desired temp I start closing them down.  Then I put in the indirect piece and work on hitting the final temp.  I give myself almost 45 minutes before I want to put meat on to dial in the temp.

    Third - it is surprising how little the vents need to be open to keep it going at low temps but 275 dome is a good temp and will render fat nicely on most low & slow cooks.

    Good luck and keep at it.  I don't think there is anything critically wrong with your egg - you just need to rule out a couple things and then learn to dial in the lower temps.

  • Re: Cuban Mojo Pork Roast - how to cook on BGE

    If you will be able to then definitely do it on the egg. You can follow your oven time/temp or go lower and cook longer for pulled pork. 

    I would load charcoal to the top of the fire ring, light in 2 or 3 places and after 5 min or so put the place setter in and start adjusting vents when you are 50 degrees below your target. If you overshoot too high it takes a while to cool back down but you will be putting a big hunk of meat in so it can help sink some temp. I would like 45-60 min before you want to cook so your smoke will be nice and clean. 

    Don't go crazy adjusting vents as each change will take a while to have full effect. Even when you add the meat it might dip but hold off on changing vents since it will come back on its own. 

    Good of luck and post pics
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