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Re: Temperature control
@@Topper On my XL this is 235, I never dampen the bottom vent, it's always wide open. This book goes over this and also includes suggestions on pairing smoking woods to different protein. It al…1 · -
Pulled pork
Grabbed a 6lb pork but and rubbed it down with Meathead Memphis Dust and let it sit for 24 hours. I then threw it on the BGE and smoked with peach and apple and paired with twice baked potatoes. Than…12 · -
Re: Temperature Control System
Hey @StillH2OEgger glad to hear, after reading your post, I don't want to come off as a FB evangelist :) it works for me but may not for everyone... I guess I'll have to research the SMOBOT…1 · -
Re: Pastrami vs. Montreal smoked meat; Beef vs. Lamb
I have a lot of work to do to try and even be 20% this good....1 · -
BGE in the news OT
FOOD & DRINK Why You Should Make Boeuf Bourguignon In Your Backyard This radical rethink of the recipe for a bistro staple, slow-smoked on a Big Green Egg, infuses the classic with new charisma B…5 ·
