I am going to be breaking in my XL tomorrow night. I already have a Large and Medium and have fairly well mastered temp control on those. Is there anything different about the XL? (I have found my Large and Med to work pretty much the same.)
I will be doing a pork tenderloin for the maiden cook. I thought I would use the half stone. That way I can start off with some direct heat for a little sear and then move over to the indirect side to finish.
Of course, the one little tenderloin will be swallowed by the XL, but I want to start breaking it in now. I won't have any company over until next weekend when I can justify a bigger cook.
League City, TX