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Re: Greetings
The most useful thing to remember when starting out, IMHO, is not to overshoot your cooking temp when stabilizing the Egg. It's much easier to bring 'er up a few degrees than to cool the Eg…3 · -
Re: I *USED TO* be a fan of Wicked Good charcoal...
@Sundown: @caliking explicitly has said that he's not looking for anything from the company, and that he would turn down free lump if they offered it to him. He's simply relaying a bad cust…7 · -
Re: I *USED TO* be a fan of Wicked Good charcoal...
Here's a way: http://www.nakedwhiz.com/makinglump.htm I have no horse in this race, but I gotta say that WG's email strategy, generally, seems prickly and ill-considered. The email Lee Anne…2 · -
Re: I *USED TO* be a fan of Wicked Good charcoal...
Well, I was going to go ahead and order a few bags, since their price + shipping is still cheaper than at my local store, but forget that. I worked retail for years, at a chain that values its custom…5 · -
Re: Corn on the cob suggestions
I haven't done 'em on the Egg yet, but on lesser devices, I've used two methods: (1) If you don't like a lot of blackening on your corn: shuck 'em, butter, salt, and pepper &…1 ·
