Chunks or Chips?
I'm curious as to,which you guys prefer; chunks or chips for smoking.Also wet or dry?
View ArticleTime and Temp
Please remember to put your time and temp early in your post so that ppl looking for instant help in the midst of a freak out can locate it easily. Extremely important for new folks who need general...
View Articlea question about WALL postings here
EDITED:I have the need to go back for some WALL postings received here. Apparently unlike PMs which seem to be archived for a long time the WALL postings just go back a few months. Anybody know if...
View Articlewhat do you think of SMOBOT TEMPERATURE CONTROLLER
I have not used mine yet. any suggestions
View ArticleHow long is it safe to hold a cooked brisket pulled at 200 in my cooler...
My 8.5 pound brisket flat is cooking so fast...I've turned down the smoker's temp, but it's gonna be ready at 200 degrees far too early. How long is it safe to hold it in a cooler and wrapped in...
View ArticleMeat Churc lids
Has anybody that uses Meat Church rubs hav a problem with the lids staying closed.
View ArticleLenten Friday night menu was delicious here again.
1 pounder skinless slab of salmon dusted with DP Tsuami Spin. Then sous vide at 135 for 90 minutes. Out of SV and then coated with warm 2T butter and 2 T maple syrup. Then served with golden shredded...
View ArticleRemote thermometers
I've had a cheapie Wally World that bit the dust. What is the consensus of the group for a replacement? Have a Thermo Pen for the final temp but would like something that will monitor both meat and...
View ArticleLarge quantities of ribs on XL
i am part of a group of Eggheads who do cooks to raise money a homeless shelter . First year I smoked 10 racks of baby backs , 2 nd year I did 15. This year I am planning on 25-30 racks I can do 12 at...
View ArticleClik here to view.
Asian Burgers and Onion Rings.
Sounds weird but was really good. Burgers - 85/15 Turkey meat, fresh ginger, fresh garlic, chopped scallions,soy sauce and sesame oil. Seared in Bertha Removed Bertha and toasted the buns while Mrs...
View ArticleANG L. bracket from ceramicgrillstore.com
wondering if these things really do allow you to cook direct and indirect at the same time on an egg. Have any of you used them? What is your feeling on them?
View ArticleButcher Shop
I have a question for y’all. What do you look for in a butcher shop and what are some of the best qualities in your local butcher?
View ArticleYouTube channel
Hey Everyone! I’m looking for some feedback on my brother’s YouTube channel, Born to Egg with Rob Beane. I recorded this and edited it, with Rob, of course. Any feedback would be appreciated....
View ArticleBest wings ever!!
Made these bad boys last night. They came out amazing. Used this dry rub link below added 1 tables spoon Corn starch A little spicy could tone down a bitPut in bag for 30-40 mins at room temperature...
View ArticleNew Grill
Hey everyone, I've always used a propane grill. I've been looking at different brands of Komodo style grills for over a year. I've read reviews saying one is better than the other but have not gotten...
View ArticleVent Cap Stuck
Due to moving, my EGG has been in storage for appx. 4 months. Now that it has a new home, I've started refurbishing all the metal components. She's 13 years old and the last 7 years have been in salt...
View ArticleSous Vide London Broil..anyone try it?
Ive done the tri tip..132F for 12 hrsWondering if similar results can be had with a london broil....
View Article