Paul Watts

Hey Wade. I do a fair bit of low and slow with the egg. Done some smaller cuts like Picanha's and Denver cuts, finishing up with a reverse sear, and a few briskets too - but that's where you need a good excuse and a lot of friends! The Egg's pretty reliable, but I haven't bought a flame boss yet - next on the list of accessories, to help me sleep through the night Glad you're getting on with the Uuni 3 - there have been a lot of soot / chemical taste issues - I guess it's all about combustion / air flow. Very happy with my 2s. I just fancy a bigger cooking area that would come with a brick oven. Big pizzas, more than one pizza at a time, and the opportunity to cook some very big pieces of meat (suckling pigs maybe...). Also, I quite like a project! Smokin Monkey, I'll check out the QMaster Senior - not heard of it... Thanks!

Hi all! Relative noob here (it seems the more I learn, the more I realise I don't know!) Been Big Green Egging for a couple of years. Love doing a whole pork shoulder when I can gather enough hungry mouths. Recently started rotiserrie-ing thanks to a Kamodoe Joe accessory. I do love a chicken I'm also a massive pizza fan. I run an old Uuni 2s. Thinking of building a proper brick oven so I can cook low and slow as well as high and fast. Cheers!