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BOOMSTICK069

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About BOOMSTICK069

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  • Birthday 08/20/1975

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    Aiken, S.C.
  1. What ckreef said. Also, was it a fire when the lid was shut? Normally when you have a high temp going and then close the lid the fire is left with no place to go but out the bottom. This does give illusion of being on fire.
  2. I'd go with the Egg. The money you save can be used elsewhere.
  3. When I'm doing low and slow, I follow this method: Load cooker with lump Place 1 side of the deflector plates and grates in and light the lump Place just the grates in on the other side and close Adjust the vents and start getting to temp Once I hit temp I pull the grate out and place my chunks (2-4) directly on the coals Place the other deflector and grate back in and let come back to temp You're going to have to watch the smoke and once you start to see the thin blue color appear that's when I place the meat on. I have never had an issue with not enough smoke using these steps. Good Luck.
  4. I second what Vol said.
  5. Nice job on the ribs.
  6. Thanks, I've been messing around with different setups in mine and I'm trying to find one to stick with.
  7. Looks great.How did you set your stone up for it?
  8. For that small of a difference in temp control just move the top vent. Don't worry to much about the temp fluctuations. You can't really tell a difference between 225° and 250°.
  9. Their products is basically all I use. I go with the motto that if I can shake the bottle and loosen it up, then I'm going to use it.
  10. Depending on the tenderness you are trying to achieve, your times are pretty close. I like mine fall off the bone so I go a little longer but everything looks good. I agree with the foil packet and wood chips. It's about all you can do unless you have some other way to put them on the fire. They will burn up pretty quick but you should be fine. Either way I'll bet the ribs turn out good.
  11. I've been subscribed to his channel for a while. His videos are good and the scenery is second to none.
  12. My first pizza I cooked was the best looking pizza I have cooked to date but was the worst tasting one as well. Like mentioned earlier, you will mess a few up as you learn but it's just part of the process. That pizza looks fine and as long as you're happy who really cares?
  13. Akorn Jr all the way if you're traveling.
  14. Nothing like a new Primo. That thing is beautiful. Fill it on up with lump and get to cooking some more food. Also, I purchased an Akorn Jr for the same reasons you're thinking about. I cook all of my little cooks on it while the Primo is doing the heavy lifting.
  15. Nice looking meals! And I love the Landshark!!