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Re: Clean Burn??
Not necessarily. I used to cook steaks at 700 and no real problems. I wouldn't go nuckulal, like 1200, but it should take 700 for a while. I may do one soon since my gasket is basically gone no…1 · -
Re: Brisket Stall
Need more details to give advice. Were just cooking a small flat or full packer? What temp were you pulling it off at and did it probe like butter? did you let it rest for before slicing. Wrapping it…1 · -
Re: Bum RTIC?
I have a Sam's Members Mark 30 oz, fill in the morning with ice and refill with water during the day 3 times and have ice even when I get home.1 · -
Re: Show me your "stick"
R.I.P Carlos Fuente Sr. My favorite brand. http://www.cigaraficionado.com/webfeatures/show/id/death-of-a-legend-carlos-fuente-sr-189411 · -
Re: Using a pizza stone for the first time.
Welcome to the Eggdiction first of all. I go legs down on the plate setter, grate, raised grate then BGE pizza stone. No seasoning needed. I cook around 500 to 550. Make sure to let it sit at your co…2 ·
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