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PigBeanUs

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  • Re: Temp change

    PigBeanUsPigBeanUs
    Put the platesetter in early. Makes no sense to wait until it gets to the desired temp and then put in a big cold heat sink
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  • Re: Pinholes

    PigBeanUsPigBeanUs
    No worries. Most first-timers here call it a place setter. Because “Place setter” actually makes more sense than “plate setter”, but it is what it is. Plate setters are the things on which you fire a…
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  • Re: Way to go Amazon . . .Not!

    PigBeanUsPigBeanUs
    I think the issue isn’t the weight so much as it being the completely wrong product.
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  • Re: Daisy wheel starting to rust

    PigBeanUsPigBeanUs
    Daisy goes in the egg on the grate after a cook. Residual heat drives off any moisture (no rust), and the soot and fat protect it further. Fat doesn’t build up, because excess fat just runs off with …
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  • Re: Rib question

    PigBeanUsPigBeanUs
    I don’t think anyone advocates two hours in foil It gets misremembered or passed along as “3,2,1” like a count-down. but it’s really (originally) always been 3,1,1 for baby/loin backs. Spares have a …
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