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Re: First over nighter tonight!!!!
At 250 dome, you're probably looking closer to 2 hours a pound. You can always bump temp up in the morning if it's taking too long. If you finish early, wrap in foil, wrap in towels and sti…1 · -
Re: Quintessential Cookbooks --> Top 10
Charcuterie by Michael Ruhlman1 · -
Re: Still amazes me...
I've gone 26 hours with BGE lump and still had 1/3 of a firebox left. I burn a lot more in 90 minutes doing pizza than on an overnighter.1 · -
Re: Sad day here in my freezer
I guess you will now pay for the milk now that the cow is no longer free. Hope you find a good butcher.1 · -
Re: temp gauge!!!
I've spun the gauge a few times. After doing so, you should calibrate it. Boil some water, put in the probe, making sure it's not touching the pot and make sure it reads 100C or 212F. Adjus…3 ·
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