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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 07-03-2008, 05:34 PM   #1
Midnight Smoke
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Wink EGG Fire Going On 26 Hours now

Fired the XL EGG up at 12:30pm yesterday using about 15 lbs of KF. Over shot to about 300º and between me learning the airflow control took about 4 hours to hit 240º on the dome. 10:00pm 230º at the grate, did the wiggle rod, 6:00am this morning 230º, wiggle rod again. When Temp started going down, a few adjustments during the day of the vents and now at 3:30pm I am still at 230º and I still have a gasket.

Smoking mostly air but did do a Fatty last night...





My biggest problem was using LUMP! In 25 years of grilling I have never used it. That will be my next challenge.
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Unread 07-03-2008, 05:56 PM   #2
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Mmmmm... looks great!

I've found that the temperature will go down a lot faster if you completely choke off the damper below and close off the smoker top. Keep both closed until you see the temperature drop to where you want to be, then slowly open both up again to the temperature you want.
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Unread 07-03-2008, 06:00 PM   #3
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26 hours and one fatty.

Maybe if you take a week or two off you could cook a brisket.
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Unread 07-03-2008, 06:09 PM   #4
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more meat! more meat, man!
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Unread 07-03-2008, 06:36 PM   #5
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Quote:
Originally Posted by trp1fox View Post
26 hours and one fatty.

Maybe if you take a week or two off you could cook a brisket.
He needs time to finish eating the fatty first. Then prepare the fire, trim the brisket, rub the brisket, rest the brisket........let's shoot for halloween dinner!

Jeff
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Unread 07-03-2008, 06:47 PM   #6
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Quote:
Originally Posted by trp1fox View Post
26 hours and one fatty.

Maybe if you take a week or two off you could cook a brisket.
Quote:
Originally Posted by jeffjenkins1 View Post
He needs time to finish eating the fatty first. Then prepare the fire, trim the brisket, rub the brisket, rest the brisket........let's shoot for halloween dinner!

Jeff
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Unread 07-03-2008, 07:40 PM   #7
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Maybe just one fatty but it sure looks goood!
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Unread 07-03-2008, 07:41 PM   #8
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1 XL egg: $900 +
1 Bag of KF $12.00
1 Fattie: $6.00
24 hours and 1 smoked fattie later? Priceless...

Nice!
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Unread 07-03-2008, 09:19 PM   #9
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Quote:
Originally Posted by snoqualmiesmoker View Post
1 XL egg: $900 +
1 Bag of KF $12.00
1 Fattie: $6.00
24 hours and 1 smoked fattie later? Priceless...

Nice!
Ok you guys, I was not going to throw a big hunk meat on this thing before I got a handle on the fire control. This all was just done on a spur of the moment idea. 1st time trying the EGG with KF. I was just so Fark'n happy I got the long burn down wanted to brag!
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Unread 07-03-2008, 10:43 PM   #10
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Quote:
Originally Posted by Pork Smoker View Post
Ok you guys, I was not going to throw a big hunk meat on this thing before I got a handle on the fire control. This all was just done on a spur of the moment idea. 1st time trying the EGG with KF. I was just so Fark'n happy I got the long burn down wanted to brag!
Yes, I understand!

But you just had to know we were going to mess with you.
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Unread 07-03-2008, 10:51 PM   #11
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Quote:
Originally Posted by Pork Smoker View Post
Ok you guys, I was not going to throw a big hunk meat on this thing before I got a handle on the fire control. This all was just done on a spur of the moment idea. 1st time trying the EGG with KF. I was just so Fark'n happy I got the long burn down wanted to brag!
Now we need to get you to buy some quality lump and convert the same process to that.
I tried what I thought that you might be doing and ran my fire for 15 minutes and then starteed to set it when it got to 300 degrees and the close it down almost all the way and hads it open about a 1/16th of an inch on the lower and 1/2 open daisy petals. I left for 1/2 an hour and the temp dropped to 200 and the fire was almost out. I opened the lower vent and just the petals open on top and did a little wiggle sticking and got it to reignite and continue the cook. Did I mention I was doing 2 racks of spares also? Anyway the egg got back to 250 as i closed the vent down to about 1/2 inch and left it for another 4 hours.
No pron so it really didn't happen.

So, are we having Thanksgiving Turkey next 4th of July???
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Unread 07-03-2008, 10:52 PM   #12
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Aaaaahhhhh we was just teasing. You actually proved a point about the ceramics. Many people think its an urban legend that the units can burn that long -18-24 hours- on just 1 load. Congrats...

Of course, use the term "wiggle rod" very carefully!
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Unread 07-04-2008, 02:20 AM   #13
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Quote:
Originally Posted by snoqualmiesmoker View Post
Of course, use the term "wiggle rod" very carefully!

BWAHHAHAHhhahahahah - He said wiggle rod!!
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Unread 07-04-2008, 09:56 AM   #14
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Pork Smoker,

You should be able to get as long of a burn easier with lump. IMHO Briqs have too much ash and choke off the grates. Most lump burns cleaner.

I still say, get a stoker and got to bed. I control the overnight cooks with a stoker in my Stump's, BGE and have even use it on my UDS.

As Ron Popeil would say, "Set it and forget it"
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Unread 07-04-2008, 10:16 AM   #15
Midnight Smoke
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Quote:
Originally Posted by toys4dlr View Post
Pork Smoker,

You should be able to get as long of a burn easier with lump. IMHO Briqs have too much ash and choke off the grates. Most lump burns cleaner.
I would agree with you. I tried 4 times with the LUMP and after a few hours the fire was out. I lit it in 1 place 4 places still no go. I am sure it is the start up time, but if I get the LUMP going good, I am way over on temp by that time. Then I am waiting hours to get it back down.

Someone did mention shutting down the intake completely and letting the Temp drop quicker. I am going to try this method next.

The Guru would most likely solve this problem and I will end up getting one. I just want to learn it the old fashioned way. I like playing with fire!

Still learning............
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