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Re: My Smoker Set Up - Boston Butt
Great post, thanks or sharing. I don't layer the lump. I pour in the wood and layer with smoking chunks, then use a poker to open up the air holes. 5 or 6 hour cook? Room temp is good, but you c…1 · -
Re: RTIC coolers ready to ship.
Ordered the 65..1 · -
Re: Wings...Separate Them or Keep Them Whole?
I cut them, and this is where I learned how: http://playingwithfireandsmoke.blogspot.com/1997/05/chicken-wings.html2 · -
Re: New method for the Paella - did not work like I thought..
I recently made two Paellas on the BGE. I agree with Darian, bring it to temp and close the bottom vent. That is what I did during the preliminary cook. I opened the vent and closed the lid as the ri…1 · -
Re: Does anyone else tune out as soon as you read Sous Vide? (SV)
Yes! I am sure it is amazing, but I like cooking on the Egg and all the wonders it can produce. I have a hot tub if I really need to warm up the meat before hand. :)1 ·
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