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Re: Very sad day, indeed RIP Little Steven (from Stike)
So sorry to hear this. Little Steven would do anything for you. Years ago at Eggtoberfest, team hardcore went way to late in the hotel parking lot. Poolman, and a couple of us decided to walk to Waff…3 · -
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 · -
Re: Boneless Skinless Chicken Breasts
I agree with @bgebrent. 165 plus a rest is overcooked. Keep in mind that at 400 direct, the outer layers of the meat will be much hotter than the center, and the temp in the center will continue to r…1 · -
Re: Midrange Temp problem
The biggest suggestion I can offer is to pay a little less attention to your thermometer reading, and a little more attention to how the food is cooking. Opening the Egg, especially on a windy day wi…2 · -
Re: Some recognition for doing what we love :)
Thanks y'all. @RRP yeah, I that is another discrepancy. But I am so used to articles that don't quite get their facts straight :) @"Carolina Q" Man, I go through a lot of clothes.…1 ·
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