Question for anyone with an XL

DHall

I posted about this the other day but didnt really get the answers I was looking for so I figured I would rephrase it and repost. I am considering purchasing an XL egg while in Atlanta this coming week. Have any of you XL users noticed any difference in performance of the XL compared to the Large. for example..can it hit the high temps the same, maintain low and slo for long periods the same as the Large? Thanks for the help
DHall

drbbq

DHall,[p]Low and slow with a platesetter is no problem. High temps is not something I usually do, but I don't see why not. It's just big and when it gets hot, it gets hot. Be sure to have some long tongs.

Bobby-Q

drbbq,
I've wondered if it is possible to do very localized cooking on the large. What I mean is, since the grate seems to sit lower to the firebox, could you build up lump in a small section right underneath the grid and do a sear on that small section? [p]I know that you are one of the XL masters and was hoping you could say one way or another.[p]Thanks

BBQfan1

Bobby-Q,
I don't see why you CAN'T do what you mentioned. There definitely is room in the firebox to concentrate/isolate quantities of lump for that type of thing.
As for high temp cooking, I've done many pizzas in the 5-600°F range on the XL with good to excellent results (originally had trouble getting toppings cooked through, but since I went back to establishing high temp with top cap off, then putting back on for main cook, it's allowed heat circulation over the top of pizza and thus, browning of the toppings).
Qfan