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Okay, I tend to make many trips in & out of the house because I forget to bring one thing or another to the cook table out back. I used to use a basket ... It was small, didn't have a handle, and looked a little 'less manly' than I hoped for. My daughter laughed when I used 'manly' as a...
Pizza over charcoal does taste amazing. I have seen pizza done over a Weber kettle & even on a gas grill. Here's one of the first ones I ever did. I will say it's got 'character' ... Temp control on these type cookers are key.
That looks great. Good to see another Egg'r! If you want to see TONS more BGE tables, check this out: http://www.nakedwhiz.com/TableGallery/tables.htm?I10
I used pressure treated lumber for my frame and Trex composite board for the table top. I wished I had used a different material now for...
Did they say how many racks are going in the cooker at one time? I can see a larger quantity of meats taking way longer than just doing a couple of racks in the backyard. I think many of those shows over/under state many details either for the show, or the details get crossed by 'production...
I am not familiar with that cooker. I looked online and could not quickly find any pics of the inside of your rig ... If your chips are leaving a hard to clean mess, you can place the chips in/on aluminum foil. make a foil pouch w/ holes in it or just line the area with foil where you place...
So'Sausage is right on the money. On an overnight 15 lb butt cook I may load about 5 lbs of Royal Oak lump charcoal ( just over half of an 8lb bag) and will not need to add any more lump through out the cook when using my BGE. Having a good air seal on your cooker will provide a more efficient...
No worries, your pictorial gives me the general size. I will be able to 'eye' it up in the store. I may try to make one that lets me place a smaller cast iron grate just above the lump level for initial sear. Then I can lift the steaks up and finish them on the normal stock grate level.
Looks like the recipe is a tightly kept secret!
I have no idea of what the Shed's stuff even looks like, but since you said you were not a fan of lots of Mayo, here is a no-mayo recipe that I have been doing for a while now...
Nicely done.
I see some more options for you there:
If the terracotta breaks - use a thick pizza stone (cook pizza on it or just use it as an indirect heat barrier)Make an even lower cross support bracket so you can fit a smaller grate closer to the fire for high heat searing steaksMake a...
As stated above, I have not used that last brand ($28 Poder ? I think). I have used the silicone coated probe wires and they never lasted as long as my braided wire probes. The silicone probes were accurate until something caused them to stop working. It sounds like you will try everything on...
Have you 'Googled' this yet? I am not sure if there'd be a price difference in cost or shipping to Canada. Here is another brand that fits your description: $28.38 USD
I am not questioning the above brand ... I've never used it. But it sounds like your mind is made up. I am not a fan of...
Here is a cheap and pretty good (from my experience) instant read:
As far as the dial gauge goes, Tel-Tru therms are very accurate. They may not be the low cost alternative, but they are very reliable.
Based on what you have asked ... I would advise that the temp at the dome of the...
I just read one of your last post on the sell by topic: "Even if has a week or two left on the "sell-by" date, JUST SMELL IT...To heck with what somebody else tells you. Like Bob Dylan says, "You don't need a weatherman to tell you which way the winds blow."
So I got a little confused ...
What does "way off" mean when referencing the BBQ Pit reader? Being a little more specific may help folks understand where the problem is. (Was the unit synced properly? Was your Pit up to temp and running steady yet, were you using another therm and getting a different reading.... what were...
J, you'll love a brined bird cooked on the BGE.
That's some good advise above.
Some of my thoughts to add in: When you load your lump into the bottom, sprinkle wood chips or chunks through out the lump. Imagine a perfect spiral of chips down through lump ... as the lump burns downs there...
You are right, but it could be something very minor/simple. Like wondering if its okay to reference a direct link to another website or specific product maybe. From my experience here ... if someone wanted to start slinging mud, they just usually start with out a worry. -
Me too. If I was going to be a competitive BBQ cook and wanted to learn the competition circuit ways - I would insist on a Star Power type teacher who was won events everywhere. If I was just curious about the bbq hobby and wanted to tweak my skills, then I would go the route of the lesser...
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