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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 07-18-2011, 07:46 AM   #1
Hoss
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Default Before/After...marathon BGE cook

10 pounds of Ozark Oak lump,a couple of Pecan chunks and Apple chunks distributed throughout.



Yep a 12 pound brisket and 4 butts do make a mess.





What was left after I shut down the BGE to cool 28 hours after I lit it.It was still mantaining 275 dome temp when I shut it down.

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Unread 07-18-2011, 08:49 AM   #2
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Nice looking pron. Uh, wait, ... do you have any "during" shots.
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Unread 07-18-2011, 10:36 AM   #3
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Nice looking pron. Uh, wait, ... do you have any "during" shots.

Yes they are posted under the thread titles" Fill'er up" and "26 hours later".
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Unread 07-18-2011, 11:18 AM   #4
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Absolutely amazing!
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Duh.
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Unread 07-18-2011, 11:27 AM   #5
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Looks great. What king of bricks are those inside and what are they used for?

On long cooks, does anyone ever open their Egg, remove the food and add more fuel? Or does it last long enough if you use enough to start with?
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Unread 07-18-2011, 12:07 PM   #6
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Looks great. What king of bricks are those inside and what are they used for?

On long cooks, does anyone ever open their Egg, remove the food and add more fuel? Or does it last long enough if you use enough to start with?
Those are firebricks.I use them as spacers between grill racks when cooking on multiple levels.

If you FILL the Egg up to begin with it will cook a long,long time.You can EASILY go 24 plus hours on a lo n slo.If you are grilling pizzas at nuclear temps it will use much more fuel but should still burn long enough to cook several pizzas on one full load of lump.
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Unread 07-18-2011, 01:16 PM   #7
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Good to know, they could easily mistaken for a rectangular fattie :)
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Unread 07-18-2011, 01:29 PM   #8
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Quote:
Originally Posted by Hoss View Post
10 pounds of Ozark Oak lump,a couple of Pecan chunks and Apple chunks distributed throughout.



Yep a 12 pound brisket and 4 butts do make a mess.



What was left after I shut down the BGE to cool 28 hours after I lit it.It was still mantaining 275 dome temp when I shut it down.
Is that a Pizza Stone? I wrap my Plate Setter in foil to cut down on the cleanup.
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Unread 07-18-2011, 05:34 PM   #9
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Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
Is that a Pizza Stone? I wrap my Plate Setter in foil to cut down on the cleanup.

It is a pizza stone.Thanks for the tip.
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