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Re: Pit VS Dome temp variance question
Have found over the last 20 years of EGGing that the difference can be quite large, especially at the start. And the closer that your indirect barrier is to your meat, the less airflow. The less airf…1 · -
Re: Who thinks using a controller is cheating?
haha. Just checking in from the hotel in Pensacola and a little down time and saw this thread. Had to comment. I once thought wrapping your bbq in foil was cheating. Then my good friend Tuffy Stone w…5 · -
Re: Spatchcock chicken disaster
Howdy @jtyrie Sorry your bird didn't work out. I cooked this guy today. A little over 5 pounds. 325 raised grate, direct. The trick (for me) is to start skin up. After 45 minutes I flipped. The …3 · -
Re: Raising temp after low smoke
As @YettiLuke said, either airflow or fuel. After a long cook, a lot of ash remains. After you pulled the ribs off, stirring the lump to let the ashes fall through would have been a good move. At tha…2 · -
Re: New User Experiencing smoky aroma and taste
Totally understand your situation. When I started Egging in 1998, I was putting too much smoke on everything. The time it takes to get clean smoke depends on a lot of factors. Moisture in lump. Amoun…3 ·
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