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Re: Dark smoke, whispy blue smoke question
It's the other way around! "Bad" smoke isn't dark, it's white. Lots of white smoke usually is bad, but sometimes a lot of wood chunks will give off kinda white smoke, so sme…2 · -
Re: How to organize recipes?
I used to use MacGourmet and liked it, but got frustrated for some reason I no longer remember, and switched to Paprika, and I LOVE Paprika! I agree with @kthacher that it's amazingly easy to i…2 · -
Re: Amount of Smoke Question
It took me a while to get the smoke I wanted for some cooks (some things I only want a little smoky, but some I want very smoky). One thing I want to suggest: don't ever go below 250° dome tempe…2 · -
Re: Smoking butt in the Danger Zone (eventual burnt ends)
Sorry: the danger in the danger zone is that bacteria are growing, so the crucial issue is whether bacteria are growing in the food, not how hot the Egg is. It's how long the food itself is in …1 · -
Re: Favorite Skewers
I bought two Firewires several years ago, thought they were cool in being able to curve around inside the Egg, but I wound up not liking them because I had a lot of trouble flipping them so the top …2 ·
