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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-20-2018, 03:52 PM   #31
EdF
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Sorry about your Dad. But that's what I call a "legacy". If you're the reading type, this book will acquaint you with the Egg and the many methods you can use with any Kamado.

https://www.amazon.com/gp/product/B0...?ie=UTF8&psc=1
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Old 04-20-2018, 03:56 PM   #32
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Quote:
Originally Posted by newtwoq View Post
Wow, thanks guys! It's kind of funny my dad always kind of took after my hobbies, he got a Jeep after I did (I long ago sold mine and now own his), he started BBQ after I got into Competition BBQ, etc.

Tonight I will finally have time to unload it off the trailer and will be burning her out (some funky stuff in there from sitting) and doing the first cook on her this weekend, most likely steaks.

Anyone every light it off with MAPP gas? This is my preferred method for my WSM's but I have heard that some don't want to to avoid heat shock and to hopefully prevent cracks. On that note, any preventative tips to avoid cracks?
I've had mine since 2002, and never had a crack. I do however use a chimney for starting. But I've also had it up around 1000F for steaks and pizzas.

That comment someone else made about continuing the warranty is a really good idea. Call the factory, not a dealer.

If you have the receipt, that will help!
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Old 04-20-2018, 04:02 PM   #33
Smoking Piney
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Quote:
Originally Posted by EdF View Post
But I've also had it up around 1000F for steaks and pizzas.
A grand? WOW!

I sear steaks at 500-600 and do pizza at 600.

Do you wear a fire suit to approach and open your Egg at 1000?

That's nearing foundry level heat.........
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Old 04-20-2018, 06:11 PM   #34
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I’ve pegged my thermometer multiple times. Gloves and careful burping is a must to prevent bodily harm.
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Old 04-23-2018, 10:26 AM   #35
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Got her fired up Sat and let her burn off coming up to temp at 650*. Then followed the “Perfect Steak” method; 2.5 min flip, 2.5 min flip, shut her down 3.5min. Steaks came out 125* which was a bit more than we normally like them (usually pull at 119*), but they were incredibly good and had quite a bit of flavor and juiciness! All in all was a good first cook! I was amazed at how easy it was to regulate the temp on this cooker!




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