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Re: Smoking cheese
I leave the top on, with top and bottom vents wide open. In my experience, the pellets need a surprising amount of airflow to keep smoldering. You still get plenty of smoke.1 · -
Re: Turkey......to brine or not to brine?
I would say Brine, but it really depends on the bird...most commercial poultry benefits from brining IMO. I cook mostly heritage and local birds and they are very lean so the more moisture I can add …0 · -
Re: What Music are you listining to right now
Damn he was good. I saw him at Constitution Hall in DC when I was about 16. I was OBSESSED with this song. RIP2 · -
Re: “introducing EGGspander”
agree. BGE knows the market and the competition - both KJ and CGS. They probably also know the intellectual property issues, at least for patents granted...there could be some applications in that t…1 · -
Re: Temp setting
Whatcha cookin? that's the more interesting post1 ·