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  i have got one, and use it now and then, but will not use it for burgers, barbecue, etc. the odd steak and eggs, maybe some seafood, but thats all, i do love the taste etc, but to me, more of a novelty.   Been working on other methods for the even cooks and cant get past the real fire

  should of sous vide everything, would of been heaps better.....

no issues, time, that is all, nice job by all  

does he still sous vide......;)

where the burgs at?? cmon folks

Jalapeno Cheesy   Hand ground beef (Chuck and Short Rib) mixed with diced jalapeno and seasoned with salt as they were cooked. Ran with the smash patty style, super hot cast iron and smashed down hard.    American cheese on the patties, toasted buns with blue cheese and tasty, streaky bacon and...

YEAH!!! lets get it on   I love the Puffing Billy beer D3, as we are just down the hill from Puffing Billy haha

  happy for straight beef, never done blended, but whatever works

im assuming straight beef??

SO.........month of June, dates may make it hard for me, but would love to get involved.   D3 you down? 

 

  Been playing around on the EGG, love it!!      

  hmmm i do stuff all roasts these days, apart from pork at xmas, would probably run it hot then, get the fat rendered, nice skin etc, but still get your medium.   Sorry, but thats about it, forgot my ways of roasts, been so long, haha, pork, all over it but, yeah, everything else low and slow

      yeah interesting about the strainer setup.   Havent looked into all the accessories or mods for the egg yet, sure there is heaps, but time  

  Slicing then? or pulling?   i do most my lamb, well pulling, all at minimum 275f, sometimes up to 325f, wrap at 180f, then rest at 205-210f

in saying that, due to how insulated they are, it must be that the meat temp rises quicker than other pits, so for 1 the smoke ring has less time to happenb (i know its just visual) but also majority of the cooks are quicker also, as the hold temp for longer, come back to temp quicker after...

i think, and from what other ceramic/insulated cookers have spoken about, it seems to be more due to the amount of heat retention and moisture.   Yet to do low and slow in the egg, but have done a crap load in the insulated cabinet, bark is never as dark no matter how much wood, smoke is a...

it made me laugh, a little  

  that i am

  i forgot this arvo, lost all my arm hair, hahaha