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Re: For Sale
You're a stand up guy. Nice work.1 · -
Re: Help!!!!! (Again)
In my opinion, you are probably adjusting it too much. When doing a low and slow give your temp adjustments an hour to stabilize. If you put a new pan in, the Egg has to warm up all that stuff. If yo…1 · -
Re: Dough sticks to BGE Pizza Stone
I agree with @hapster. Parchment paper is the solution. I leave it on the whole time. Either way will solve your problem.1 · -
Re: OT: SBGE 4 Sale
@mrcookingnurse It wasn't long ago that you loved that thing. I think we got them about the same time. Biggest complaint I have is cleaning out the ash. Terrible design. I still use it about 50%…1 · -
Re: How to you start your egg - Add on question.
I say dump the lump in the Egg, use a weedburner for 30 seconds, done.1 ·
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