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Brisket in an Egg smoker
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<blockquote data-quote="LuvDog" data-source="post: 2925199" data-attributes="member: 116150"><p>Are your seals all ok?</p><p></p><p>My BGE will stay stable at 200 or 225 and it's hadn't been upgraded at all. Was using the daisy wheel and manually working the lower vent. I could keep it there for 20 hours on a single load. It wasn't set and forget because I would have to adjust the vents as it went through the charcoal, but it wasn't bad.</p><p></p><p>I did replace the daisy wheel with the newer top recently just so that I can cook easier in the rain.</p><p></p><p>I also just picked up the Thermoworks bellows, but haven't tried it yet. I have a 14lb brisket that I need to use up, so I think that's next.</p></blockquote><p></p>
[QUOTE="LuvDog, post: 2925199, member: 116150"] Are your seals all ok? My BGE will stay stable at 200 or 225 and it's hadn't been upgraded at all. Was using the daisy wheel and manually working the lower vent. I could keep it there for 20 hours on a single load. It wasn't set and forget because I would have to adjust the vents as it went through the charcoal, but it wasn't bad. I did replace the daisy wheel with the newer top recently just so that I can cook easier in the rain. I also just picked up the Thermoworks bellows, but haven't tried it yet. I have a 14lb brisket that I need to use up, so I think that's next. [/QUOTE]
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Brisket in an Egg smoker
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