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Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
dvd/284: Thanks to all. So much to try. The net and you Tube is loaded with great ideas.
Sky is the limit! Looks like a ball and I maybe need more than one haha!
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Joined: Sep 2007
Posts: 4,858
Campfire Tracker
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Campfire Tracker
Joined: Sep 2007
Posts: 4,858 |
a plate setter allows you to cook with indirect heat (and you can put a pizza on it)....you really need one.....
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Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
Afterum: Thanks OK I did buy that as part of the package, has the three legs. And also bought a round ceramic plate for pizza as well..
Think I need a ceramic bowl, a 1/2 grate for grilling fish, and the cast iron grate for grilling, rack for ribs and a V rack for chickens/turkey?
Oh yeah....big heavy gloves for playing with fire? Haha
I have 5 bags of wood charcoal and two bags of apple for smoking. Hickory? Mesquite up next?
Oh boy here we go!
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Joined: Jul 2001
Posts: 415
Campfire Member
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Campfire Member
Joined: Jul 2001
Posts: 415 |
I love my BGE. As other mentioned, the placesetter is almost a must for low and slow smoking. My favorite hardwoods for smoke flavor are apple for pork and pecan for everything else. I like hickory, but the wife and kids prefer something less strong.
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Joined: Sep 2007
Posts: 4,858
Campfire Tracker
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Campfire Tracker
Joined: Sep 2007
Posts: 4,858 |
I love my BGE. As other mentioned, the placesetter is almost a must for low and slow smoking. My favorite hardwoods for smoke flavor are apple for pork and pecan for everything else. I like hickory, but the wife and kids prefer something less strong. I agree. I use apple or pecan. Hickory can be too strong. If you use it go easy. Maybe one or two dry small chunks.
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Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
Good to know guys Thanks!
Apple for turkey you think? My daughter has it in her head we have to do those big turkey drumsticks after a salt brine dunking.
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Joined: Mar 2009
Posts: 7,177
Campfire Tracker
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Campfire Tracker
Joined: Mar 2009
Posts: 7,177 |
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Joined: Sep 2007
Posts: 4,858
Campfire Tracker
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Campfire Tracker
Joined: Sep 2007
Posts: 4,858 |
practice on a chicken...salt and pepper, stuff his a** with lemon wedges and sit him on one of those beer butt ceramic thingys filled with beer or whatever (wine, herbs, more lemon, etc)
doesn't take long and it will be golden brown and very juicy inside...
apple wood would be perfect, just don't overdo it....
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Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
Afterum: Got it! I can manage a chicken or two! They go real fast at our place.
Watching videos the last hour hour. Gotta do an 18 hour pork butt! WOW!
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Joined: Jul 2006
Posts: 2,738
Campfire Regular
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Campfire Regular
Joined: Jul 2006
Posts: 2,738 |
Wow, it didn't take long for you to get hooked ! Yes pork butts are great, do a brisket too. BTW a good meat thermometer is almost a necessity.
Last edited by super T; 05/09/16.
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Joined: Feb 2002
Posts: 18,667
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 |
BGE? Never heard of them...
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Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
Drummond: Cant wait to get started. This thing looks like a hoot! 
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Joined: Sep 2012
Posts: 18,243
Campfire Ranger
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Campfire Ranger
Joined: Sep 2012
Posts: 18,243 |
BGE? Never heard of them... Almost as controversial as the Yeti.....almost.....
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Joined: Oct 2004
Posts: 16,910
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,910 |
What can you show me for good stuff like smoked turkeys
Go no further for this all around rub. I've been using it for about ten years and have never been disappointed with its flavor profile on any meat.Its strong point IMO is its appeal to many palates.A little on the sweet side. Fabulicious on ribs,butts and beef but I used your turkey request as it excells there as well. Please enjoy !!!!! http://www.grubrub.com/
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Joined: Oct 2004
Posts: 25,840
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 25,840 |
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
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Joined: Jul 2008
Posts: 526
Campfire Regular
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Campfire Regular
Joined: Jul 2008
Posts: 526 |
Bob: My 15 year old Ducane gasser died last year, and I decided to try the Big Egg. Cooking on it is a real hoot and things come out really good. Be sure to remember to burp it when opening on high heat (my forearm hair and eyebrows are finally back to normal)!
One of our favorites is pizza. I put the platesetter leg down, place cut firebrick on top and the pizza stone on top of this. Crank it to 620 and using the pizza on parchment paper it should be done in 7-9 minutes. Don't have a peel so I use a cookie sheet.
IMO, the Ceramic Grill Store has the high quality stainless grill accessories for these types of cookers. I bought a Large Woo ring and found it invaluable.
Your post got me thinking I need to go get some country ribs this week before the blackflies get too bad!
Steve
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Joined: Jul 2001
Posts: 415
Campfire Member
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Campfire Member
Joined: Jul 2001
Posts: 415 |
Two things I learned the hard way when I first started:
1. Once you get it lit and up to your desired temperature, let it burn for 20-30 minutes until you get a good "clean" smoke. Otherwise, even the hardwood charcoal can impart a bad taste.
2. Position the hinge screw on the daisy wheel at 6 o-clock so that when you open the lid the daisy wheel does not slide open. If that happens and you don't notice it, your temperature will rise amazing fast...
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Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
What can you show me for good stuff like smoked turkeys
Go no further for this all around rub. I've been using it for about ten years and have never been disappointed with its flavor profile on any meat.Its strong point IMO is its appeal to many palates.A little on the sweet side. Fabulicious on ribs,butts and beef but I used your turkey request as it excells there as well. Please enjoy !!!!! http://www.grubrub.com/ 284/dvd: Thanks! delivery today. Yahoo!
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Joined: Jan 2007
Posts: 35,900
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: Jan 2007
Posts: 35,900 |
Westernmass/DoubleH thanks for those tips. Yes I see the warnings about heat control and burping this thing. I guess I need more accessories but have the pizza stuff.I need a cast iron cooking grate and other stuff for grilling fish too. I have been watching pork butt and and other barbecue videos non stop. (dizzy) They say nothing over 350 degrees at first so I am looking for small stuff to cook while the gaskets break in. Maybe some lightly smoked fish and stuffed oysters before I tackle some venison filets that have been marinading. problem is i won't have time for anything but cooking!
The 280 Remington is overbore.
The 7 Rem Mag is over bore.
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Joined: Jul 2008
Posts: 526
Campfire Regular
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Campfire Regular
Joined: Jul 2008
Posts: 526 |
Well, it helps pass the time between hunting seasons too!
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