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!