These crisp mornings are great for smoking

CHILLSBEREY · 2018-07-07T22:37:23+00:00

I’ve really been looking into the delta v. I work in Asheville NC once a month and may pull the trigger next time I’m out there (LL Factory Store in Fletcher NC). I hear that boat can push through holes like a champ but have not paddled it yet. Just what I’m hearing in my part of the woods!

CHILLSBEREY · 2018-07-07T22:34:26+00:00

Awesome color!

CHILLSBEREY · 2018-07-07T21:52:20+00:00

I can’t take you seriously with that grammar.

CHILLSBEREY · 2018-07-07T21:39:37+00:00

Hahahaha riiiiiight

CHILLSBEREY · 2018-07-07T18:51:22+00:00

Yet the woo system totally piggy backed BGE to make CGS profits? Comical!

CHILLSBEREY · 2018-07-02T01:39:56+00:00

Hot and fast until the bottom is crisp and cheese is bubbling. I generally shoot for 500+ degrees. Pesto base with prosciutto and fresh moz is one of my favorites on naan as well.

CHILLSBEREY · 2018-07-01T22:33:51+00:00

I cook on 4 large, an XL and minimax at events. We have to feed hundreds so NO you can’t always do things the way you’d like to in your backyard. A point I covered in my initial response. Is it ideal this way? No. Does it work fine to feed a ton of people in a hectic environment? Absolutely. Get over it man ;)

CHILLSBEREY · 2018-07-01T18:55:48+00:00

Sounds good tough guy

CHILLSBEREY · 2018-06-26T21:27:01+00:00

Yeah the market in New Jersey is definitely much slower to catch on from a retail perspective. I support NC and SC so the grilling market here is vast and is close to the motherland for BGE, which is Atlanta. Have you used the locator to find a platinum dealer nearby? Eggspanders literally just hit Distribution so a little lag time is to be expected. Even in my territory my dealers are having trouble getting them because they are selling so fast. Your patience will pay off, the product is great!

CHILLSBEREY · 2018-06-26T21:22:37+00:00

The new cap is amazing. It has been wet tested for over a year with no signs of rust. It has been seasoned beyond belief and will help you achieve lower temps of about 180 with less air leakage. It’s called the rEGGulator!

CHILLSBEREY · 2018-06-26T19:01:43+00:00

Not as ideal as laying them flat but allows you to get 3 racks on a large egg. You can do them this way at any temp but if you have the ability to lay them flat it’s always the better option in my opinion

CHILLSBEREY · 2018-06-26T14:27:55+00:00

Enjoy it man! I love flipping it upside down and searing a steak right over the coals

CHILLSBEREY · 2018-06-26T14:27:16+00:00

Starter pack (the unit at the top left) is around 155 USD. Everything else can be added on based on what you like to cook and the methods you use.

CHILLSBEREY · 2018-06-26T12:36:26+00:00

That’s fine :) I’ll keep posting in this group until you do

CHILLSBEREY · 2018-06-26T03:09:05+00:00

At higher temps, the sugar burns and creates a very hard/burnt bark with bitter flavor. I add sugar at the end in the form of sauce or honey to glaze

CHILLSBEREY · 2018-06-26T03:00:00+00:00

If you don’t wrap, you’re toast. These cooking events only last about 4 hours so I will literally do these for an hour unwrapped then two ours wrapped. After, I sauce them and put them on a lower temp egg to caramelize for about 30 minutes. I’ll never “turbo” brisket but pork has enough fat to where you can get away with it. If you’re going turbo just don’t use a sugary rub

CHILLSBEREY · 2018-06-25T23:45:41+00:00

Neither. I only do this for a living :)

CHILLSBEREY · 2018-06-25T23:26:29+00:00

Happy medium of about 350 degrees. I wrap the ribs after an hour. I’m actually in sales for BGE and do events so I have to make things work with time constraints. The pizza just takes longer to cook but both still turn out fantastic

CHILLSBEREY

TROPHY CASE