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Skiddymarker

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  • Re: gasket time

    SkiddymarkerSkiddymarker
    I think the reason most put it on the base is because it is easier. You don't have to take the dome off. Many eggers do not have the confidence of doing that. Once the dome is off, mounted upsi…
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  • Re: SMOKE & Temperature

    SkiddymarkerSkiddymarker
    Mix the smoke wood in with your lump, chips or chunks - does not matter.Light the lump away from any smoke wood and bring it up to desired temp. For low and slows you can't successfully add smok…
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  • Re: gasket time

    SkiddymarkerSkiddymarker
    Actually, it does. Friend has it on a KJ, now in 4th year, looks new except for all the spilled BBQ sauce and spooge all over it. Noticed that Elmira wood fire cookstoves now use ceramic (Cotronics)…
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  • Re: Charcoal reuse

    SkiddymarkerSkiddymarker
    Some do, some don't. I leave about 1/2" of ash in the bottom of the egg, same thing I do in my wood stove. Insulates the bricks or egg bottom from the hottest lump. If the leftover lump loo…
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  • Re: Mayday Mayday!!! Rib question??

    SkiddymarkerSkiddymarker
    SWMBO likes fall off the bone "ruined" ribs, no chew no texture. 3-2-1 at about 250º-275º works for those cooks. I prefer a 325º grid temp indirect cook. usually runs 2 to 2-1/2 hours. 
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