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Date Posted: 21:42:57 01/24/02 Thu
Author: BBQfan1
Author Host/IP: spider-ta063.proxy.aol.com /
Subject: Re: P.S.
In reply to: PuppyBreath 's message, "Re: P.S." on 21:03:58 01/24/02 Thu

As you know, I also have the Egg and I've been considering a few things for attaining these supe-low temps. One is to build a seperate box to set beside the Egg connecting the two by a length of flexible dryer hose. Build a small fire in the Egg and fuel the box from there, adding wood for smokiness. The other idea for single cuts of meat or for smoked hard boiled eggs (smoked deviled eggs are a Reg/Canadian specialty!), is to start a small fire of 5-6 pieces of lump UNDERNEATH the ash trivet i.e. the floor of the Egg. Place the ash drain/trivet back on and set a round drip pan of water or even ice if necessary on top of that trivet. Wonder what kind of grill-level temps you would achieve then?
Just thinkin out loud....

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