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Re: Difference between cooking on a BIG GREEN EGG and a gas grill- some thoughts
I think trying to control air flow on a bass bbq could have disastrous results, on an egg you have little burp but not sure what to expect with propane. Gerhard1 · -
Re: Low temperature problem
Why not do them in your oven if you wrap them in foil right off the bat? Gerhard1 · -
Re: why would my temp run up on an all-night cook
I always stabilize the egg when it is empty, no food, no plate setter, once I add those things the temperature goes down for a long time (an hour plus) but it does not go much above the stabilized te…1 · -
Re: How to deal with excessive smoke?
I think the biggest problem with temperature control is micro-managing. I stabilize before I add the plate setter and the meat, then when the meat goes on it will read low for an hour or more but is …2 · -
Re: Competition BBQ vs. Restaurant BBQ
I think most restaurants take a fairly safe route, so no big seasoning in rub or sauce. I bet if you don't have a bland palate you probably prefer your own cooking. Gerhard1 ·
