topgun

Do you have test pipe or a saw that can cut that in one go? Also, define 'perfectly square'. I would bet that with the table saw, good miter gauge you could cut that pretty damn square. Set up the miter gauge, or cross cut sled, fence on the right side with a stop so you can set length, but the tube isn't contacting the fence while it is cutting and cut, rotate, cut, rotate, cut and done.

The Savage will have a little better accuracy out of the box, but more parts are available for the R700.

Glass is expensive, buy the gun, stick it in the corner, spend that much or more on glass.

Really big bore rifle stuff is cool, but I have no desire to ever shoot it. Unless its something like a .45-70, then yes I would love to have one.

Nope.

I'm going to go out on a limb here and if you are asking this question, you aren't plinking cans at 200+yards. Most public outdoor ranges don't go past 100, I've seen them out to 1000 but its not that common. For plinking cans, a Ruger 10/22 with insert random scope here. Tons of fun for cheap. For hunting, kinda depends on what you want to hunt, for just a few rounds a year, any ole .243, 30-06, .308, .270 will do.

My .38 isn't that pleasant, and I hate snub .357's. Just impolite.

I will still run the dampers on the top onf the egg, and then there is a damper on the fan that I'll run depending on how clean the vents are and what temp I'm running.

I'd made the rubs I've used before but bought this one. The folks who have at it love it, but I think its lacking in some places. You've sold multiple BGE's, they should give you a commission or at least a free hat. I will have to look at making some of that Carolina BBQ sauce then.

What was the problem with them to your palate? Not enough kick to them, the texture and tenderness was awesome, but they were lacking the BBQ flavor/kick that I wanted. I didn't have as much smoke in them as I normally would have and I ran a lot more mild rub than I have before. I went with a local rub that was a bit more mild that I picked up at the local BBQ store. Oh and a big thanks to Sean and crew on ribs advice.

Brave man, you stabilize with your food? I always have the fire exactly where I want it before meating it. Yea, I normally do but when I first start the fire I baby sit it pretty regularly so anything that is starting to overshoot I can nip it in the bud. For 215 I have to have the dampers pretty well completely closed on intake and exhaust so it can't get to far away. I haven't had any overshoot problems yet with it, but I'm sure it'll bite me in the ass sometime.

Well, ate some of the ribs and then took the rest to a friends bbq and a couple people commented if my normal job doesn't work out, I can go into making ribs. I thought they were pretty decent, but not that good.

Ribs turned out pretty well I think. Tender, but not fall off the bone. I need to use a rub with a bit more kick next time though.

For grilling I let it come up to temp but for low temp cooks I toss it on as soon as the smoke starts rolling to take advantage of the nice cold egg and longer smoke times.

Sean, a little over 30 min from nothing to a stable 215kip with two slabs of cold ribs on it.

After the buttermilk it seems much more tender, just tossed it on the egg.

I've debated making a switch box for the meat probe input on the guru but I'm not sure how well it will handle the switching with ramp control. I will probably see what I can dig up on the ole eBay to build one. I'm sure if I want one, someone else must as well.

The guru can not.

Not even a selecting display, I can select with a rotary switch to keep the cost down.

I've seen plenty of readers with one input, especially wireless ones, but I just want one that I can switch between inputs with 4 or so inputs.

I'd like to run the same leads as my BBQ Guru so I have them all the same and don't have to f' with anything and keep stuff simple.

So tell me if this is a stupid idea or not. I'd like a thermocouple reader with say 4 leads coming off a switch to go between temp leads so when running multiple items on the egg for smoking I can just flip a switch to see what the different temps are. Say a nice box with a flush mount 3 1/2 digit reader with a switch and say 4 output jacks for thermocouples.

I'll get some time for lighting to stable temp on the fire, I toss the meat on as soon as its lit and smoke starts coming out the top of the green golf ball to take advantage of the cool egg.

Hmmm, so explain this buttermilk thing to me, just marinate in some buttermilk the night before? Toss the ribs on then on the grill with some rub on them. These are pork ribs too. I have the plate setter and am using it, I start the fire with a thing of MAPP gas and light on top for low and slow.

Going to try to do some spare ribs tomorrow, any tips for ribs on the Egg? Can't say I've done ribs on the egg before.