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  • Re: 'Loos

    gdenbygdenby
    Ribs in the Egg at lo-n-slo temps usually do not need much spritzing for moistness. One of the Egg's advantages. I peek around 4 hours just to be sure nothing is drying out, but rarely find that…
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  • Re: 'Loos

    gdenbygdenby
    Who, Me? Nope. Did that early on. That guarantees moist and tender, but ruined the slightly crispy outside I prefer. W/o foil, the ribs take a bit longer to finish. For me, lazy is better. No mess w.…
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  • Re: Hunk of Cow

    gdenbygdenby
    If you are cooking direct, an Egg is hotter than most gassers. Most of the heat is being put out in IR, which cooks more effectively than hot gasses. As @LittleSteven says, 325. And because the IR ef…
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  • Re: Maintaining temperatures in the 225-250 range

    gdenbygdenby
    Start a small fire in the center. If using something that flames, like a starter cube, leave the dome open. Once the fire dies down, put in any equipment (placesetter, etc), and close the dome. Put o…
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  • Re: So much for the $60 I saved on my Shun knife

    gdenbygdenby
    I cringe to see the pic. I have a visceral reaction to images like that. And why? "She said she didn't feel a thing." Yeah, a good knife will let you bleed all over the place without a…
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