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There is nothing better at keeping temps than the egg. I did a shoulder in 50mph winds and an icestorm a couple days ago. Onl had to adjust the vents once. the XL will hold 225 without adding charcoal for 15hrs+ easy. After pulling the meat from the egg I did not close the vents. It was still...
lol.... With all the changes going on I got a little lost navigating.... going from the smoking to the grillin and all.... If thats all the way you like it who am I to complain!
One suggestion would be though to have a misc equipment section instead of a particular meat thermometer section...
Weather? There is nothing cooler than standing out in the middle of a snowstorm smoking away.
I think I am going to do a first snow of winter smoke tommorrow during the coming ice storm....
50mph winds got Nothing om my BGE....
Beef Ribs??
some fine ground Sea salt
a little less cracked pepper
a pinch of ceyenne
Thats all you need.
hey Im in Jersey and my smoker is kickin right now..... cold never killed anyone!
Its fine and 20 bucks won't kill ya.
Do you know what kind of wine it held?
When you soak the chips use wine instead of water for a more distinct oakey-wine flavor.
The name is J, smoking Pork, beef and chicken is my game, ask me again and i'll tell you the same.
My current cooker is an XL BGE.
AZ_Redneck reffered me here.