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  #191  
Old 05-28-2008, 03:08 PM
TMCNo1 TMCNo1 is offline
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Originally Posted by BriEOD View Post
I can't belive you don't use it!

Hey, he bought it (smoker) thinking it was some kind of PWC!
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  #192  
Old 05-28-2008, 03:43 PM
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trickskier trickskier is offline
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I am trying to sell my BGE. It's the middle sized one. been used one time! Call me, lets deal!
Bring it to Kingsley in 2 weeks and I'll give you $50.00 for it...............
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  #193  
Old 05-28-2008, 05:10 PM
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BriEOD BriEOD is offline
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Tricky...

I'll show you the fruits of labor of the BGE come Sunday. Than you really might want to make Dawg an offer.
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  #194  
Old 05-28-2008, 07:09 PM
TX.X-30 fan TX.X-30 fan is offline
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Can you get the temps down to 190/200 and if so how long will it stay before more fuel needs to be added?.


I did 2 briskets, 4 bb backs, and a pork shoulder for Sunday. 14 hrs on the briskets, 16+ on the shoulder, and around 5 on the ribs. After I got the fire started around 9pm sat, more fuel at 3am, again at 9am and a little more to get the ribs finished at 5pm. Each time was about 2 double hand fulls of lump. It was hotttttt here so the pit was not hard to keep hot I guess. All said about 20 pounds of lump and the pit was 1/2 full which is really best anyway to keep the meat all back away from the fire and I never have to swap it around that way.


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No rib or shoulder pic we got a little busy with prep.
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  #195  
Old 05-28-2008, 08:29 PM
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trickskier trickskier is offline
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Originally Posted by BriEOD View Post
Tricky...

I'll show you the fruits of labor of the BGE come Sunday. Than you really might want to make Dawg an offer.
I can't wait!!!
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  #196  
Old 05-28-2008, 08:59 PM
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BriEOD BriEOD is offline
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Quote:
Originally Posted by TX.X-30 fan View Post
Can you get the temps down to 190/200 and if so how long will it stay before more fuel needs to be added?.


I did 2 briskets, 4 bb backs, and a pork shoulder for Sunday. 14 hrs on the briskets, 16+ on the shoulder, and around 5 on the ribs. After I got the fire started around 9pm sat, more fuel at 3am, again at 9am and a little more to get the ribs finished at 5pm. Each time was about 2 double hand fulls of lump. It was hotttttt here so the pit was not hard to keep hot I guess. All said about 20 pounds of lump and the pit was 1/2 full which is really best anyway to keep the meat all back away from the fire and I never have to swap it around that way.


Attachment 35637

Attachment 35638


No rib or shoulder pic we got a little busy with prep.
Before I do a big job I typically take my fire box apart and shop vac it out. I fill the entire fire box with lump charcoal and get it going. My shoulders normally take 12-16 hours. I have NEVER had to add extra lump charcoal. Occasionally, I add some extra wood chunks. Yes, I can get my down to 190/200 and it will hold--no problem. The Egg is really a great product.
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  #197  
Old 05-28-2008, 09:01 PM
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BriEOD BriEOD is offline
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I'll take some photos of my work this Saturday. I'll let my guests provide my food a review.
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  #198  
Old 05-28-2008, 09:49 PM
TX.X-30 fan TX.X-30 fan is offline
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Thanks Brian, what's on the menu Saturday? This shoulder turned out better than I have done in a while. Was funny to see brisket eating Texans going for seconds on the pulled pork. Wish I was closer I would love to sample your work. Welcome home and thanks for what you do.
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  #199  
Old 05-28-2008, 10:01 PM
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BriEOD BriEOD is offline
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My wife is throwing me a "welcome home" party. I'm going to do at least 3 pork shoulders, some whole chickens and maybe some ribs. All of that on the Egg. Plus cornbread casserole (my favorite part of the entire meal), baked beans and more fixins. Of course, plenty of beer. I'll start Saturday, obviously. Although, we have dinner reservations Saturday night with some friends.

The Egg is just so versatile. I do Pizza, veggies, potatoes, pork, fish, beef, chicken. Heck, I did chocolate chip cookies on my plate setter once.
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  #200  
Old 05-28-2008, 11:23 PM
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mattsn mattsn is offline
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Large Egg

I have a large BGE. I have done 35-40 lbs of Boston Butt for over 14 hours and NEVER added lump. Maintained a constant 220 or 250 which ever I set it at.

Also, do salmon on a plank, oysters, pizza and of course the usual steak, chicken etc. Cannot beat a BGE
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