View Single Post
Unread 08-19-2012, 09:43 AM   #10
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by chrisnjenn View Post
I used to sort (when I was a new Egger) the large and small lump in my Eggs, but now I just stir the old lump and dump the new lump over that (for long or short cooks--I just did a 21 hour smoke doing it with 30% of the lump left afterwards--I filled the lump to the top of the firebox where the firebox and fire ring meet). Why do more work than necessary? I see no difference at all in air flow, performance or anything. I also don't foil my platesetter or pizza stones. I just scrap it and the rest burns off on the next cook. The Egg basically cleans itself.

Hey, I'm all about less work, maybe before the next long cook I'll give that a shot. I've been using Humphrey's lump lately and the sizes are pretty consistent. I know when I was using Wicked Good, there were a few extra large chunks in there that I might've need to break up.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is online now   Reply With Quote