2 eggs no hands

CaptGrumpy · 04-14-2008, 06:05 PM

Got both eggs workin' today! Got the large slow smokin' 2 racks of spare ribs and the medium is got another hot naked chick tucked inside for a chicken & ribs combo for dinner tonight. Got the serious pron to follow!

CaptGrumpy · 04-14-2008, 06:07 PM

Almost forgot.
Large is at 210 degrees and the medium is kickin' it at 325!
God it's nice to have two eggs to cook at two seperate temps!!!

BBQ Bandit · 04-14-2008, 06:11 PM

Quote:

Originally Posted by CaptGrumpy

Almost forgot.
Large is at 210 degrees and the medium is kickin' it at 325!
God it's nice to have two eggs to cook at two seperate temps!!!

Hey... its not nice to tease....
nya, nya, nya, nya, nya... pffffffft.

Farkin' hot set-up!
PA

CaptGrumpy · 04-14-2008, 06:13 PM

Sorry! I forgot to add that it is a balmy 75 degrees with a slight wind today!

Scrooge Fan · 04-14-2008, 06:28 PM

Thanks for reminding me what green grass and leaves on trees look like.

Brauma · 04-14-2008, 06:43 PM

Quote:

Originally Posted by CaptGrumpy

Sorry! I forgot to add that it is a balmy 75 degrees with a slight wind today!

Ok, the Capt is now the front-runner for Farker of the Month!

Quote:

Originally Posted by CaptGrumpy

Almost forgot.
Large is at 210 degrees and the medium is kickin' it at 325!
God it's nice to have two eggs to cook at two seperate temps!!!

Yep, my wife insisted on having double ovens in our new house for just that reason. She can have a cake going at 350 in one and broiling something else in the other. Nice

04-14-2008, 07:02 PM

go, man, go!

did you just adjust the bands with that wrench? and is the ice scoop for ash or fresh lump?

tjv · 04-14-2008, 07:08 PM

cool set up. what's the fruit on the trees. where's the bottle opener.....LOL. T

CaptGrumpy · 04-14-2008, 07:22 PM

Quote:

Originally Posted by Rick's Tropical Delight

go, man, go!

did you just adjust the bands with that wrench? and is the ice scoop for ash or fresh lump?

Rick,
You are very observant! Yes I did right after I assembled the new spring assist band and replaced the old ceramic fire grate. Yes , the scoop is for the lump coal and scooping out the ash into it so I can take it to the garden and mix it in with the dirt around my fruit trees. Chicken is close to being ready and the ribs still have a ways to go. Ribs are primarily for an all day halibut fishing trip on Wednesday morning.
It's tough being a West Coast fark but someone has to do it!

CaptGrumpy · 04-14-2008, 07:24 PM

Quote:

Originally Posted by tjv

cool set up. what's the fruit on the trees. where's the bottle opener.....LOL. T

Fruit on the tree in the background are lemons. I also have 4 cherry trees, a tangerine, 1 fig, 2 Fuji apple, 1 naval orange, 1 lime,and 1 nectarine as well as 3 grapes.

Bottle opener? I use my thighs!

04-14-2008, 07:32 PM

hahaha! i look at everything in the frame because i figure if you didn't want it to be seen, it wouldn't be there... including dirty dish rags and unpaid bills

bbqbull · 04-14-2008, 08:21 PM

Quote:

Originally Posted by CaptGrumpy

Almost forgot.
Large is at 210 degrees and the medium is kickin' it at 325!
God it's nice to have two eggs to cook at two seperate temps!!!

Bite me CaptGrumpy!

Love the 2 eggs just chugging away in your photo.

CMALANGA · 04-14-2008, 09:21 PM

Cap,

How did you achieve the your table temp in the eggs? I recently got a LArge Egg. When I get it going I sometime have trouble maintaining the low temperture (225) when following the reccomended procedure i nthe egg literature. Additionally when I do get the fire stable and then add wood chips to the fire it takes forever for the temp to get back up to its proper level. What kind of timing/procedure are you using?

Chris

BBQ_MAFIA · 04-14-2008, 10:12 PM

Great picture.

CaptGrumpy · 04-14-2008, 10:30 PM

Quote:

Originally Posted by CMALANGA

Cap,

How did you achieve the your table temp in the eggs? I recently got a LArge Egg. When I get it going I sometime have trouble maintaining the low temperture (225) when following the reccomended procedure i nthe egg literature. Additionally when I do get the fire stable and then add wood chips to the fire it takes forever for the temp to get back up to its proper level. What kind of timing/procedure are you using?

Chris

I used an old family secret. I get a scoop of wood chips to dd and then open the lid and dump them down the side on both sides and close the lid method. The egg will return itself back to the temp all by itself. The longer the door is open the longer the recovery. If you want super stable, put a Guru DigiQ or Stroker kit on your egg.

04-14-2008, 06:07 PM	#2
CaptGrumpy is one Smokin' Farker Join Date: 03-03-08 Location: Sacramento, CA	Almost forgot. Large is at 210 degrees and the medium is kickin' it at 325! God it's nice to have two eggs to cook at two seperate temps!!! __________________ [SIZE=3][COLOR=black][B][U]Team Grumpy[/U][/B][/COLOR][/SIZE] [COLOR=red]Red Thermapen & Red Guru DigiQII[/COLOR] [COLOR=darkgreen]Large Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 25MAR08[/COLOR][/SIZE] [COLOR=darkgreen]Small Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 01JUN08[/COLOR][/SIZE]

04-14-2008, 06:13 PM	#4
CaptGrumpy is one Smokin' Farker Join Date: 03-03-08 Location: Sacramento, CA	Sorry! I forgot to add that it is a balmy 75 degrees with a slight wind today! __________________ [SIZE=3][COLOR=black][B][U]Team Grumpy[/U][/B][/COLOR][/SIZE] [COLOR=red]Red Thermapen & Red Guru DigiQII[/COLOR] [COLOR=darkgreen]Large Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 25MAR08[/COLOR][/SIZE] [COLOR=darkgreen]Small Big Green Egg[/COLOR] [SIZE=1][COLOR=yellowgreen]adopted 01JUN08[/COLOR][/SIZE]

04-14-2008, 09:21 PM	#13
CMALANGA On the road to being a farker Join Date: 10-22-07 Location: Farmingdale, NY	Temperture Control Cap, How did you achieve the your table temp in the eggs? I recently got a LArge Egg. When I get it going I sometime have trouble maintaining the low temperture (225) when following the reccomended procedure i nthe egg literature. Additionally when I do get the fire stable and then add wood chips to the fire it takes forever for the temp to get back up to its proper level. What kind of timing/procedure are you using? Chris

04-14-2008, 10:12 PM	#14
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	Great picture. __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo

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