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In Reply to: Try this posted by adam on May 09, 2008 at 09:50:49:
Adam,
You talk about low flame and the problems of combustion, etc. Might it have something to do with your setup on the Egg? I notice a BIG difference in temps, stability, etc., if I'm using a ceramic platesetter, for instance. The platesetter absorbs more heat, and so it seems I get a bigger, steadier flame with more fuel being consumed versus a no platesetter setup (I use a 2 or 3 tier setup with a 16" cake pan lined with foil as a drip pan on the bottom grate. Get less capacity this way, but I use less fuel). Just an observation I've made, it's not like I'm the Naked Whiz and measured the lump consumed, temperature spikes, etc., so take it for what it's worth.
-Dan
PS: Love your appearances on the Food Network (saw 1 on BBQ with Bobby Flay and the other on Iron Chef vs. Flay. Good stuff. I would love to see a rematch in an outdoor kitchen with real BBQ, like on the Barbecue Championship Series that I saw ya in a couple of years ago in Reno). As Ray said, now I gotta look for your book...