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Re: Pizza stone quality
I'm buying one this weekend after my pizza cooking class on Saturday. I can't wait to make and cook my own pizzas on the egg.2 · -
Re: Smoke ring-Still Learning
Be careful, you can over smoke the meat. I try to smoke meat for only 2-3 hours. Cherry wood also helps with the smoke ring I have found.1 · -
Re: Black Tar Crap Running Down From My Daisy Wheel
I just put mine back in the egg every time I'm done so it will mostly burn off.5 · -
Re: Pork Butt this weekend-questions on cook time/temp
I agree with R2Egg2Q and SGH. When it gets to 200-225 I would be closing down your vents. Also I would have your plate setter or what ever you are using to go indirect in you egg getting up to temp. …1 · -
Re: Today is the Day!!!!! College Football!! Who's your TEAM!!!
Mizzou, KSU, but watching many games today for sure. I wish I had an outside TV.1 ·
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