Pretty sure I heard Mater ask if it's time yet?
smokers Big Green Egg
- Thread starter ditchdoc
- Start date
#1 rule: burp the fucking lid or pay dearly!!!
Every. Time. Habit.
Think Backdraft ...
Think Backdraft ...
The fire is starved and you create suction from the seal and that draws fresh air up through the bottom vent and the fire surges and heat shoots out the gap and scalds your wrists ...
I think Savina did himself up on his Akorn not thinking it was real ... it's real!
I think Savina did himself up on his Akorn not thinking it was real ... it's real!
You know that effect when you seal your palms in the cupped shape and separate it and there's that popping moment before they release?
I experienced it a few months ago when a grease fire was starved in my oven and I opened the door (from the side - carefully) ... flames shot out 2-3' ...
Yes I've learned the hard way on pizza with my kamado at 700* plus, it got me really good and my burp was to short lol.
Its just a good habit/practice to get yourself into with a consistent routine when opening the lid. That way if you are drinking to much it will be instinctive to burp before burning yourself.
Its just a good habit/practice to get yourself into with a consistent routine when opening the lid. That way if you are drinking to much it will be instinctive to burp before burning yourself.
I am thinking Booma is an egg man now
Yo.
Where da swine at?
Where da swine at?
He did say he would not post up until today or even open....speaking of swine I need to go break down a but for some stew
Forgot to burp, I will get in the habit of doing it.
Pulled, vac sealed and everything is cleaned up.
Was a good first smoke. Learned a couple of things. I got about 16 hours of burn time. I did not have the firebox completely full, but thought I was going to have more leftover lump. I had 16 lbs of pork shoulder that yielded 8.5lbs pulled.
I do not like the amount of space between the plate setter and the grill, not enough room for the water pan. The egg istelf is a thing of beauty. The seals are great and the temps stayed steady. I made one adjustment to the bottom air intake during the 16 hours. Next weekend I will plan on doung a couple of chickens at a little higher temp.
Pulled, vac sealed and everything is cleaned up.
Was a good first smoke. Learned a couple of things. I got about 16 hours of burn time. I did not have the firebox completely full, but thought I was going to have more leftover lump. I had 16 lbs of pork shoulder that yielded 8.5lbs pulled.
I do not like the amount of space between the plate setter and the grill, not enough room for the water pan. The egg istelf is a thing of beauty. The seals are great and the temps stayed steady. I made one adjustment to the bottom air intake during the 16 hours. Next weekend I will plan on doung a couple of chickens at a little higher temp.
Looks good!