Go ahead and call me a hypocrite, let's get it over with...

[racrguy]

I wish I had time tone as bitter as you, but I'm in a different hotel with about 10k in wine that I will be putting in storage in Dallas tomorrow. In 10 more years I can either realize a huge profit or have a hell of a party.

And you only wish this was bs. By the way had a great Henri giraud with breakfast this morning. Champagne and bacon is a great combo.

Yeah man. Who fucking cares?

Is this guy SVOv2 or something?

[AnthonyS]

Oh, look. More complete and utter bullshit from the biggest douche canoe on this website. Congrats by the way. That's quite a feat considering some of the folks who have come and gone over the years.

I wish I had time tone as bitter as you, but I'm in a different hotel with about 10k in wine that I will be putting in storage in Dallas tomorrow. In 10 more years I can either realize a huge profit or have a hell of a party.

And you only wish this was bs. By the way had a great Henri giraud with breakfast this morning. Champagne and bacon is a great combo.

[BradM]

Says the butt hurt who's steak ager was nearly as big a pile of shit as he is.

I damn near posted pics of my anniversary stay in the presidential suite with free Krystal and my dinner but I didn't want to rub it in.

And no one wants to see pics of moldy ass meat from a plastic box from your fridge anyway.

Sounds like that meal was extra salty.

[kingjason]

Just a tip in case you don't know already. Royal Oak from home depot is the same company that makes BGE lump and is a lot cheaper. I tried Stubbs from Costco once but that shit popped like crazy at any decent searing temps. Left shit all over my meat (phrasing)!

[GrayStangGT]

Be sure and have a real clean burning fire before tossing the pizza in, I've done a few in my egg that ended up with a real funky flavor.

[bcoop]

I ditched my traditional "hot box" smoker a few years ago for a BGE as well. It is
a bit of a learning curve for sure. For a more traditional smoke ring, try some apple wood or Mesquite as mentioned above. On chicken I use pecan or hickory and less of it.

A lot of people seem to think that going straight from fridge to the egg produces a better smoke ring. I need to look in to the science behind that more, because I'm not a fan of no rest period between fridge and smoker.

Also
learn to layer your chunks of smoking wood in with the charcoal lumps.

That's a learning process for sure. Getting there though.

Get a digital 2way probe for the surface and the meat. The temp gauge on the egg is shit.

I don't trust any dial thermometer period. Refrigerators, smoker, grill, they all suck. I've got an igrill.

I even cook pizza on mine and have that flat round stone for that.

Someone gave me the BGE pizza stone last week for my birthday. I haven't used it yet though. I need to run to Denton to Ceramic Grill store and pick up an adjustable rig before I try pizza. I want it way up in the dome. I know from experience on the commercial side, that produces the best results.

[likeitfast55]

I ditched my traditional "hot box" smoker a few years ago for a BGE as well. It is
a bit of a learning curve for sure. For a more traditional smoke ring, try some apple wood or Mesquite as mentioned above. On chicken I use pecan or hickory and less of it. Also
learn to layer your chunks of smoking wood in with the charcoal lumps.

Get a digital 2way probe for the surface and the meat. The temp gauge on the egg is shit.

I even cook pizza on mine and have that flat round stone for that.

I will never go back to gas or the hot box method again.

[Baron Von Crowder]

AnthonyS = FreightTrain?

[bcoop]

Says the butt hurt who's steak ager was nearly as big a pile of shit as he is.

I damn near posted pics of my anniversary stay in the presidential suite with free Krystal and my dinner but I didn't want to rub it in.

And no one wants to see pics of moldy ass meat from a plastic box from your fridge anyway.

Oh, look. More complete and utter bullshit from the biggest douche canoe on this website. Congrats by the way. That's quite a feat considering some of the folks who have come and gone over the years.

[AnthonyS]

He's too busy chugging cock to eat anything else.

Says the butt hurt who's steak ager was nearly as big a pile of shit as he is.

I damn near posted pics of my anniversary stay in the presidential suite with free Krystal and my dinner but I didn't want to rub it in.

And no one wants to see pics of moldy ass meat from a plastic box from your fridge anyway.

[zora04]

Mesquite leaves a ring on mine every time

[bcoop]

Those use a lot less wood too right?

Yes. On my old offset I could easily burn through a full 2 cu. ft bag doing a brisket. 2 bags for a long smoke like pork butt. And those are 12-14" logs. Between the ribs and the brisket, I used half of a .8 cu. ft bag of chunks, and that's with letting the fire go out and relighting (to clean out ash) between smokes. I did use more coal with the egg than I normally do on my offset. With the offset, I use coal initially and that's it. With the egg, the coal burns a lot longer, like throughout the whole smoke.

I think it is the Cherry wood.

Very possible. It produced a ton of smoke but cherry smoke is very light, so I could see that being an issue.

[mstng86]

I think it is the Cherry wood.

[ceyko]

Those use a lot less wood too right?

[bcoop]

Grilled some fajitas and tablitas on it Friday night, while trying to keep it under 400 to break in the gaskets.

Smoked ribs for about 5 hours on Saturday. Absolutely delicious. Tender, flavorful, plenty smoke flavor. But they had no smoke ring.

Around midnight Saturday, I put a Prime Brisket on. Pulled it at 8am Sunday, when internal hit 203 degrees. Tender, juicy, lots of smoke. No smoke ring.

I know a smoke ring can be achieved with the egg. I've seen pictures of egg smoked meat with beautiful smoke rings. I don't know if it was my wood selection (cherry), or if I have something wrong with my set up. I'll get it figured out quickly though. The egg is pretty interesting so far.