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Thread: Finally broke down.....

  1. #16
    Join Date
    04-23-02
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    SW Colorado
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    I looked at the Big Green Egg also, the big ones. But it looks so darn cumbersome and hard to clean. I realize they probably aren't, but it reminded me of the snowmobile I used to have. It was always in the way and a PITA to move.

    I seriously considered one. I used their charcoal in my smoker.
    "Back after 5 years. I thought you had died.

    don"


    Splitting my time between the montane and the mesas

    The woods are lovely, dark and deep.
    But I have promises to keep,
    And miles to go before I sleep,
    And miles to go before I sleep.

  2. #17
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    05-01-11
    Location
    Louisiana
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    2,134
    What do all y'all use to clean the grill other than a wire brush , The brush strips the coating from the grill and allows the opportunity for mini metal pieces in the food.
    Individual rights are protected only as long as they don't conflict with the desires of the state .

  3. #18
    Join Date
    10-22-01
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    All Over
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    38,197
    I use a pressure washer and a scraper.
    Dirty job

  4. #19
    Join Date
    04-23-02
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    SW Colorado
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    Quote Originally Posted by Dave Grubb View Post
    I would expect a planing mill to be producing "clean" waste---the only question would be in how they separate the waste stream for different species.
    They don't separate the streams. They tell you "it's been running about 60/40 oak/hickory". They said that's their ratio pretty consistently over the last few years. BTW, their mill is immaculate. I was pleasantly surprised.
    "Back after 5 years. I thought you had died.

    don"


    Splitting my time between the montane and the mesas

    The woods are lovely, dark and deep.
    But I have promises to keep,
    And miles to go before I sleep,
    And miles to go before I sleep.

  5. #20
    Join Date
    04-23-02
    Location
    SW Colorado
    Posts
    4,959
    Now that I have no less than 6 bags (110 lbs) of pellets on my porch, I can observe that a mixed waste stream is very popular as a "signature blend"

    The machine is very easy to run and has worked flawlessly so far. It maintains the temp within a few degrees of the setting, except on the "smoke" setting where it bounces between 160-170.

    It just takes longer for me than the recipies say. I suppose that could be for any number of reasons (ambient, breeze, meat cut/starting temp). Anyway, it looks like everything will take an hour longer.

    The true test will be a whole turkey and a brisket. Both are in the que.
    "Back after 5 years. I thought you had died.

    don"


    Splitting my time between the montane and the mesas

    The woods are lovely, dark and deep.
    But I have promises to keep,
    And miles to go before I sleep,
    And miles to go before I sleep.

  6. #21
    Join Date
    10-21-01
    Location
    San Antonio, Tx.
    Posts
    18,387
    Quote Originally Posted by CactusCurt View Post
    ...It just takes longer for me than the recipies say. I suppose that could be for any number of reasons (ambient, breeze, meat cut/starting temp). Anyway, it looks like everything will take an hour longer...
    Altitude?
    ...............
    “You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution


  7. #22
    Join Date
    10-22-01
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    It is also a function (at least on mine) of where the thermometer is placed. Mine is on the top center of the first chamber (which is horizontal) and about 1/2 way up on the vertical Chamber.

    The temperature on the grate of the first chamber is lower than indicated by the thermometer---and the colder the ambient temperature the greater that differential. Even in warm weather I have a temperature gradient across the length of the first chamber as well has over the height of the vertical Chamber.

    I have thought about adding insulation to the outside but haven't done that as yet. One thing that holds me back on that is if I do that it is going to raise the temperature in the second chamber, and that isn't necessarily a good thing. I currently "enjoy" about a 50 degree differential in the second chamber--which makes it an excellent temperature for smoking sausage and bacon as well as some cheeses.

    If you want a real treat---go to a good butcher shop and buy a slab of bacon---then smoke that for about 6 hours at 170 F or less

    Another treat---cold smoke fish and cheese
    "A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
    "Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
    “You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis

  8. #23
    Join Date
    10-21-01
    Location
    San Antonio, Tx.
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    18,387
    Too fancy, Dave, just some some nice hot dogs during the process and you may forget about the other stuff you’re smoking!
    ...............
    “You can vote your way into socialism, but you have to shoot your way out.” — Too fundamental to have an attribution


  9. #24
    Join Date
    04-23-02
    Location
    SW Colorado
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    4,959
    Altitude doesn't really matter for grilling, as the temp is still the same. Baking it matters a lot.

    The temp probe is in one end, and I'm still not sure exactly how the air flows. It is on the opposite end of the smokestack, while the fire is in the center. I will look it over when I pull the guts out for cleaning now that I understand how it works.

    Ribs take an hour longer also. But they were perfect and easy.
    "Back after 5 years. I thought you had died.

    don"


    Splitting my time between the montane and the mesas

    The woods are lovely, dark and deep.
    But I have promises to keep,
    And miles to go before I sleep,
    And miles to go before I sleep.

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