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Member |
Heat deflector question. I have an Egg, and I walked out that other day to use it and the heat deflector was completely cracked in half. It's about 3 years old. Do these wear out over time? Since it is ceramic I am guessing there is no way to brace it back together? | |||
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quarter MOA visionary |
I've had two end up cracking. I decided to do away with their standard deflector to get their thingy that is a wire basket that holds two half ceramic deflectors as well as provides a rack. Allows me to do the same as a full deflector if two half units are used or I can also utilize full heat on one side if one is used, useful in steaks or searing. Something they should have made in the first place.  | |||
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Alienator |
SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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| Alienator |
I got my plate a year ago so no issues so far. I wonder if it has to with temps or just a failure in the casting. Hoping mine doesn't crack though. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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Member |
[IMG]BBQ Ribs https://imgur.com/a/6MV6CGI[/IMG] Wish I knew how to make this work? ________,_____________________________ Guns don't kill people - Alec Baldwin kills people. | |||
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| Alienator |
When you upload your picture, you need to use the BBCode to share on the forum.  SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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| Savor the limelight |
Two more hours. I think I know what heaven smells like. I’m so hungry. | |||
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| Member |
I had cooked ribs, so the temp was only about 250 degrees when I shut everything down. When I went out two weeks later it was cracked completely through. | |||
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McNoob |
Beef Ribs on the PBC today. SIG4EVA hope your job search is going well!   "We've done four already, but now we're steady..." | |||
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| Alienator |
Beautiful xantom and thanks for thinking of me! Its good. I need to post a number of recent smokes. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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| McNoob |
Glad to hear it! Charcoal and cherry chips. Finished in the oven. I really wanted to do these on the vertical but I didn't have a lot of time and it's raining/snowing here today too. These turned out really good!     "We've done four already, but now we're steady..." | |||
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| Savor the limelight |
How is cherry compared to apple? Super day today to turn off the AC and open up the house. I’ve got some ribs going and apple wood smoke is now wafting through the house. | |||
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| McNoob |
I think cherry has much more pronounced smoke flavor than apple. I'm too stupid to verbalize it, but I really like cherry smoked chicken. "We've done four already, but now we're steady..." | |||
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| Savor the limelight |
Cool. I'll give it a try. I've used oak and hickory and while both impart more flavor than apple, apple smells really good. | |||
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| McNoob |
Apple is more subtle than hickory or cherry IMO. I've heard people say you can over do cherry and hickory, but I have not ran into that problem and I mostly smoke with logs. It likely depends on the trees you have local to you. I do wish we had more pecan available here. "We've done four already, but now we're steady..." | |||
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Ammoholic |
My opinion is hickory is way too strong for anything except chicken. Cherry is nice but has its own flavor unique to it. Apple/pear/other fruit trees all pretty similar. Pecan is my favorite as it has slight sweet flavor, great smokey flavor and pairs with anything for meatt or sides. Jesse Sic Semper Tyrannis | |||
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| Member |
I agree on the pecan wood for some smoking. | |||
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Member |
I mainly smoke with oak logs, since I cut them myself. Occasionally, I will buy hickory, and much more rarely, mesquite. Mesquite is only used when I smoke a brisket, and even then, it is only about 50%, the rest being oak. There is a restaurant supply place that has a number of different woods for smoking, already seasoned. Cherry is something I would like to try, I just haven't made the trip down to buy some. This space intentionally left blank. | |||
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| Ammoholic |
There's nothing wrong with oak as a base. There's no point in using anything past the first hour that's going to add to the flavor. Start with the 'premium/ideal' wood (or 50/50 with oak) at first then finish with oak for remainder. You'll still taste the difference as most of the 'smoke' happens on the front end. Jesse Sic Semper Tyrannis | |||
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