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Re: Pull Pork Pull Temp
'Tough to pull' is a relative term so without experiencing the pull, not sure what to suggest. Try pulling against the grain rather than with the grain to avoid a 'stringy' pull. Pick up Bear Paws o…1 · -
Re: Gaskets - Is the mothership even listening?
WADog, I too was in the apple world from day 1 then because business began going to "IBM" that's where the bucks were going. Anyway, back to bge's, with my testing and observations with the…1 · -
Re: First Long Cook - need advice
PhilsGrill had got you covered. With lump level to the top of the fire ring you should you should get well over 24 hours of cooking time with most lump. 230° at grate level is OK but I would bump th…1 · -
Re: Spatchcock Chicken direct or indirect ?
Either is fine. Indirect is probably safer. If you go direct try and cook on a raised grid and or put less lump in the egg to get a little distance between the lump & food. Bacon never hurts anyt…1 · -
Re: Vent Settings, a Visual Guide
Bob, I am seeing them on my screen, not sure what's up. Others can chime in and let you know if they see them. GG1 ·