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  • Re: Not so good pork loins

    gdenbygdenby
    There is no need to soak wood used in the Egg for smoke. That just produces excess steam, which will make creosote formation more likely. At the least, it simply slows everything down by wasting heat…
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  • Re: Lighting the BGE

    gdenbygdenby
    Don't wait till the coals are grey. How long the dome is open depends on the starting method. If you are using something like starter cubes or oil soaked paper, wait a minute or so after the fla…
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  • Re: Suggestions for a Skinning Knife?

    gdenbygdenby
    First time I tried to cut away the skin, I found all of my kitchen knives were too dull. I opened a pack of snap off utility blades, cleaned the oil off them, wrapped ends w. some masking tape, and s…
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  • Re: Amazing pulled pork, butt a long time a comin

    gdenbygdenby
    The "stall" or "plateau" is when the meat is staying cool from evaporation. Your grate temp was below the boiling point, so the temp rise was inevitably extremely slow. And, at th…
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  • Re: Corned Beef Brisket

    gdenbygdenby
    There was a fellow with the handle thirdeye that used to post a lot to the old forum. He has a website called http://playingwithfireandsmoke.blogspot.com Lots of very good recipes including a couple …
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