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Re: CONFUSED!
Depends on the smoker more than the chef. Franklin's heat comes from the side, BGE comes from underneath, and a reverse flow comes from above. I trim the hell out of mine, but I usually go fat s…1 · -
Re: Best brisket smoke ring on a Kamado I've ever had, think its the wood choice
I forget the science, but the smoke ring has little to do with the actual smoke, it has to do with the acidity of the fuel. It's a chemical reaction. So you will get a better smoke ring using br…2 · -
Re: Favorite HOT SAUCE for your BGE'd meat?
http://gringobandito.com/2 · -
Re: Looking for a thermometer/controller, There are so many good ones to chooses from
The BGE is going to cook like the BGE no matter which one you use.......none make the food any better, burn more charcoal or less, or change anything else about the operation. It comes down to the in…2 · -
Re: Can't get it hot enough
You have one (or a combination of) the these three things......not enough air, not enough fuel, or bad fuel. Kick Ash Basket, highly carbonized lump, and fill it up into the fire ring. Vents wide ope…1 ·
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