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  #861  
Old 12-10-2012, 11:34 AM
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CruisinGA CruisinGA is offline
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We have on and off results with the Cowboy. They can be inconsistent with the size of pieces.
That said, at my house we always have the Cowboy. At Dad's house and the lake house we always have the BGE charcoal since he is buying .
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  #862  
Old 12-10-2012, 02:10 PM
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10 year user. I do not like Cowboy. We have a local food supplier called Gordon's Foods. They supply to restaurants, schools and other commercial accounts. Also sell large quantity to the public. They have their own brand of charcoal and it is excellent and well priced.

For starting, use a Looftlighter
http://www.amazon.com/s/?ie=UTF8&key...l_73frfuf58l_e

It supplies heat and also has a fan. Start your lump and the place it in the lower vent if needed. Lump will be ready for cooking in 5-7 minutes
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  #863  
Old 12-10-2012, 03:01 PM
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Random question as I don't yet have a BGE.

On Thanksgiving I broke out my smoker for some Turkey breast. I started my fire with lump charcoal but used seasoned hickory to actually cook with. Do any of you ever cook with wood instead of charcoal?
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  #864  
Old 12-10-2012, 03:05 PM
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Phntmski Phntmski is offline
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I've wondered about that myself.
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  #865  
Old 12-10-2012, 04:15 PM
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CruisinGA CruisinGA is offline
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Often add wood chips/chunks if a lot of smoke is desired.

Need some charcoal for longer smoking periods to keep things going.
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  #866  
Old 12-10-2012, 04:38 PM
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Quote:
Originally Posted by Phntmski View Post
Now I need a good source for charcoal. Some place proximal to my podunk town.
WalMart sells Royal Oak, which seems to be good for the money. Got decent rating by Naked Whiz. Unfortunately, my local Walmart didn't have it last time I checked so they may only stock it seasonally. No experience with the Cowboy, but I read some bad reviews about it so stay away. Lately, I been buying the Green Egg brand from my local Egg dealer. Hate doing it cause it's so expensive and I feel like I'm getting robbed.
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  #867  
Old 12-10-2012, 04:52 PM
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Ozark Oak

http://www.nakedwhiz.com/lumpdatabase/lumpbag15.htm
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  #868  
Old 12-10-2012, 06:16 PM
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Dont have a pic but found this online and that's the amount of char mine has and what my plate typically look like...... down to the beef

http://www.acouplebites.com/journal/...lled-okra.html
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  #869  
Old 02-15-2013, 05:31 PM
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Wanted to update this thread with my refurbishment. Ended up getting this from my wife's grandmother. The story is her husband was in the service, and brought this back from Japan in the late 50s, maybe early 60s. Had been sitting outside in the same darn spot for its entire life. I also have the original paperwork for it.

Brought it home, and cleaned it up. Skimmed some posts on the big green egg, and ordered some paint. Here's a before and after! Fired it up first to see what I was up against. Installed a Rutland gasket. No temp gauge on this one, so I used my wife's kitchen thermometer. She was real excited about that one :-)

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  #870  
Old 02-15-2013, 06:16 PM
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Thumbs up

Very nice!
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