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  • Posts

    • No Parchment for this. Straight on stone. Pop the bubbles as they popup. 
    • I do these mainly on my Weber 22.5 kettle and the temp is usually around 300 to 325ish! Never really paid much attention to raising temps because I just flip and close the lid! When I do a direct rub cook I limit the sugar to the BBQ sauce at the end.   Garvin

    • They sell stove pipe cement on amazon. I would use it instead of rvt sealet

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    • It's almost 60 degrees today so I definitely couldnt resist practicing with real food, I bought a rack of "short rib".    anyway I got it fired up and dialed in around 250 then tossed on the ribs. Watching it creep slowly closer to 275+ and knowing the dome reads cooler than grates, I started closing the dampers real low, at one point to .5 or so, apparantly too far, because she went out. I tried opening back up but it was at 150 and falling slowly on the dome. I had to take evreything out and relight. I put in 2  half cubes this time in different spots in hopes that would help. Got her back to 245-250 on the dome, which is probably a little hot but its sitting steady going on an hour + since relight.....bottom is on 1 and top is like a little moon and partial sliver open, I don't know what number but less than .5 would be my guess. I am afraid to go much lower, should the grill stay lit at .5 on the bottom (just exposing where the left most screw is located)?    I don't have a Maverick just yet, so I'm cooking off the dome only right now and I know in my head the dome is 25-50 deg cooler than cooking surface so my guess is 200 degrees is the sweet spot for the dome for low n slow?.

    • Let London broil soak in hard liquor of your choosing for at least 12 hours . With the spices of your choosing. I have made London broil for tons of people who hate London broil, they always love it. It is a really tough piece of meat . But if handled right can be great

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    •   And you do the quick par bake and flip before topping and finishing, right?  And do you do it on parchment?  
    • If we're picking wood for you - the bottom piece on far right with the top piece on the far left. It wouldn't be a huge color difference but I think it would look good.    Don't make it too nice or people are going to start sending you their old knives - LOL - heck if you rehandle my old crappy knives I'll sharpen them up and use em with pride. Pm me your address - LOL   
    • Something I learned from a fire cheif. Coals need 3 points of contact . To catch other coals

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