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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-14-2008, 06:05 PM   #1
CaptGrumpy
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Default 2 eggs no hands

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!
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Unread 04-14-2008, 06:07 PM   #2
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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!!!
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Unread 04-14-2008, 06:11 PM   #3
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Quote:
Originally Posted by CaptGrumpy View Post
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!
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Unread 04-14-2008, 06:13 PM   #4
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Sorry! I forgot to add that it is a balmy 75 degrees with a slight wind today!
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Unread 04-14-2008, 06:28 PM   #5
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Thanks for reminding me what green grass and leaves on trees look like.
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Unread 04-14-2008, 06:43 PM   #6
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Quote:
Originally Posted by CaptGrumpy View Post
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!

Quote:
Originally Posted by CaptGrumpy View Post
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
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Unread 04-14-2008, 07:02 PM   #7
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go, man, go!

did you just adjust the bands with that wrench? and is the ice scoop for ash or fresh lump?
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Unread 04-14-2008, 07:08 PM   #8
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cool set up. what's the fruit on the trees. where's the bottle opener.....LOL. T
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Unread 04-14-2008, 07:22 PM   #9
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Quote:
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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!
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Unread 04-14-2008, 07:24 PM   #10
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Quote:
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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!
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Unread 04-14-2008, 07:32 PM   #11
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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
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Unread 04-14-2008, 08:21 PM   #12
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Quote:
Originally Posted by CaptGrumpy View Post
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!!!



Bite me CaptGrumpy!

Love the 2 eggs just chugging away in your photo.
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Unread 04-14-2008, 09:21 PM   #13
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Default 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
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Unread 04-14-2008, 10:12 PM   #14
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Great picture.
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Unread 04-14-2008, 10:30 PM   #15
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Quote:
Originally Posted by CMALANGA View Post
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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