High-sided the bike today, right at the top of a hill. I flew in the air like superman--and plummeted down.

Even had my helmet cam on, but wasn't turned on.

Gotta love dirt bikes, picked it up, everything a'okay, kept on riding.

yeahhh make your daddy proud!

Edited May 27, 201213 yr by bigjon

Have you seen the videos of the huge Japanese teams that try climbing up poles for flags and stuff? I think Penguin posted a video of one a while back.

Every time I'm busy for a few days I get to come back to the Hop and see some delicious women......

And my girlfriend thinks I'm on a car audio forum...... ooooopsies

Egg + Stoker = brain dead easy to boot

Getting it to slow and low quickly and not over shooting still takes some talent.

Egg + Stoker = brain dead easy to boot

Getting it to slow and low quickly and not over shooting still takes some talent.

That did take some figuring out when I got mine, but I've got it pretty well down now, sometimes I wish I had a 5cfm fan for low and slow cooks rather than my 10cfm.

Egg + Stoker = brain dead easy to boot

Getting it to slow and low quickly and not over shooting still takes some talent.

That did take some figuring out when I got mine, but I've got it pretty well down now, sometimes I wish I had a 5cfm fan for low and slow cooks rather than my 10cfm.

Use a 5v power supply for it instead

How fast can you get her to stay within 5deg of 215?

I normally run somewhere in the range of 225-230, but don't have a problem of over shooting very much, and then just a final tweaking of the dampeners and golden. Not real sure on the time though, I tend to run the dampeners pretty tight till I get up to temp to milk the smoke time.

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.

215deg

4-6 hours

favorite rub before they hit

buttermilk overnight never hurts

cold as possible when they hit the smoker

when the meat recedes or begins to "knuckle" they are pretty much there for me. Should be in 5ish hours and require a little chew, but not significant. I've had some take 7 and some take 3.5 though. Spare's are usually on the longer side than baby's as there is more lip smackin' collagen to break down. If you want them to fall apart....well you really don't.

Indirect platesetter. If you use fuel you can put a beer/water whatever bath under them.

Curious on your time from firing to stabilizing. Are you using a 7in1 tool (or whatever the fuck) to start? Fire time?

225-230 will expedite things 10-15% I'd bet. I never really run that hot though.

Most people do target 225F. It's easier to hold and isn't too hot. My only concern is an over run up to 250 gets bad things happening where an overrun to 235 isn't such a big deal.

I rub mine the day before and cook them for about 4 hours at 250. Sometimes depending on the amount of fat you may need to let them go a bit longer.

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.

Damn Sean, you are quick.

What is the buttermilk for?

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.

I need to get an egg and learn how to use it.

J

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'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.

I need to get an egg and learn how to use it.

J

me too. I just started smoking about 6 months ago. Now id really love to try the egg.

Don't they make something like that?