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CaptGrumpy 04-14-2008 06:05 PM

2 eggs no hands
 
1 Attachment(s)
Got both eggs workin' today! Got the large slow smokin' 2 racks of spare ribs and the medium is got another hot naked chick tucked inside for a chicken & ribs combo for dinner tonight. Got the serious pron to follow!

CaptGrumpy 04-14-2008 06:07 PM

Almost forgot.
Large is at 210 degrees and the medium is kickin' it at 325!
God it's nice to have two eggs to cook at two seperate temps!!!

BBQ Bandit 04-14-2008 06:11 PM

Quote:

Originally Posted by CaptGrumpy (Post 613592)
Almost forgot.
Large is at 210 degrees and the medium is kickin' it at 325!
God it's nice to have two eggs to cook at two seperate temps!!!


Hey... its not nice to tease....
nya, nya, nya, nya, nya... pffffffft.

Farkin' hot set-up!
PA

CaptGrumpy 04-14-2008 06:13 PM

Sorry! I forgot to add that it is a balmy 75 degrees with a slight wind today!

Scrooge Fan 04-14-2008 06:28 PM

Thanks for reminding me what green grass and leaves on trees look like.

Brauma 04-14-2008 06:43 PM

Quote:

Originally Posted by CaptGrumpy (Post 613601)
Sorry! I forgot to add that it is a balmy 75 degrees with a slight wind today!

Ok, the Capt is now the front-runner for Farker of the Month! :lol:

Quote:

Originally Posted by CaptGrumpy (Post 613592)
Almost forgot.
Large is at 210 degrees and the medium is kickin' it at 325!
God it's nice to have two eggs to cook at two seperate temps!!!

Yep, my wife insisted on having double ovens in our new house for just that reason. She can have a cake going at 350 in one and broiling something else in the other. Nice

Rick's Tropical Delight 04-14-2008 07:02 PM

go, man, go!

did you just adjust the bands with that wrench? and is the ice scoop for ash or fresh lump?

tjv 04-14-2008 07:08 PM

cool set up. what's the fruit on the trees. where's the bottle opener.....LOL. T

CaptGrumpy 04-14-2008 07:22 PM

Quote:

Originally Posted by Rick's Tropical Delight (Post 613653)
go, man, go!

did you just adjust the bands with that wrench? and is the ice scoop for ash or fresh lump?


Rick,
You are very observant! Yes I did right after I assembled the new spring assist band and replaced the old ceramic fire grate. Yes , the scoop is for the lump coal and scooping out the ash into it so I can take it to the garden and mix it in with the dirt around my fruit trees. Chicken is close to being ready and the ribs still have a ways to go. Ribs are primarily for an all day halibut fishing trip on Wednesday morning.
It's tough being a West Coast fark but someone has to do it!:shock:

CaptGrumpy 04-14-2008 07:24 PM

Quote:

Originally Posted by tjv (Post 613658)
cool set up. what's the fruit on the trees. where's the bottle opener.....LOL. T

Fruit on the tree in the background are lemons. I also have 4 cherry trees, a tangerine, 1 fig, 2 Fuji apple, 1 naval orange, 1 lime,and 1 nectarine as well as 3 grapes.

Bottle opener? I use my thighs!:eek:

Rick's Tropical Delight 04-14-2008 07:32 PM

hahaha! i look at everything in the frame because i figure if you didn't want it to be seen, it wouldn't be there... including dirty dish rags and unpaid bills :wink:

bbqbull 04-14-2008 08:21 PM

Quote:

Originally Posted by CaptGrumpy (Post 613592)
Almost forgot.
Large is at 210 degrees and the medium is kickin' it at 325!
God it's nice to have two eggs to cook at two seperate temps!!!

:eek::eek::eek:


Bite me CaptGrumpy!

Love the 2 eggs just chugging away in your photo.

CMALANGA 04-14-2008 09:21 PM

Temperture Control
 
Cap,

How did you achieve the your table temp in the eggs? I recently got a LArge Egg. When I get it going I sometime have trouble maintaining the low temperture (225) when following the reccomended procedure i nthe egg literature. Additionally when I do get the fire stable and then add wood chips to the fire it takes forever for the temp to get back up to its proper level. What kind of timing/procedure are you using?

Chris

BBQ_MAFIA 04-14-2008 10:12 PM

Great picture.

CaptGrumpy 04-14-2008 10:30 PM

Quote:

Originally Posted by CMALANGA (Post 613748)
Cap,

How did you achieve the your table temp in the eggs? I recently got a LArge Egg. When I get it going I sometime have trouble maintaining the low temperture (225) when following the reccomended procedure i nthe egg literature. Additionally when I do get the fire stable and then add wood chips to the fire it takes forever for the temp to get back up to its proper level. What kind of timing/procedure are you using?

Chris

I used an old family secret. I get a scoop of wood chips to dd and then open the lid and dump them down the side on both sides and close the lid method. The egg will return itself back to the temp all by itself. The longer the door is open the longer the recovery. If you want super stable, put a Guru DigiQ or Stroker kit on your egg.


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