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Just wanted to thank everyone on the forum for all of the advice I've read, that lead me to purchasing a new XL BGE. I subscribe to Cook's Illustrated, and I like most of their stuff, and I was about to buy a WSM, but these forums convinced me to buy the egg. I also started researching pellet smokers, other Kamado - style cookers, (Primo, etc.) and kept coming back to the Egg. These forums here also convinced me to buy the XL egg, because i like the flexibility of all of that space, and I plan on cooking for extended family dinners of 20+ and neighborhood parties of 100+.
So, the setup... I bought the package deal with the XL nest, egg mates, two bags of lump, the plate setter, the Egg spices, the half moon rack and drip pan, fire starters, and hickory smoking chips. I also have a electronic meat probe thermo, and I will calibrate the dome one soon. I can't wait to cook brisket (big Texas Goode Co. BBQ fan, but I live in Utah) Pulled pork, chicken, Ribeyes, Pizza, Bread, and Turkeys to start. I have a Boston Butt and a whole Chicken in the Fridge waiting for this weekend.
Alas, I do have a couple of more questions from all of you: What would you first cook to Break in the egg? Any tips or start-up ideas to make it perfect? I put a chunk of my Bonus for this year into the egg, and want to do it 'Right', so I am willing to pay to get the setup egg-cellent.
Second Question, when smoking meat, do you always use a drip pan, or just let the juices drip onto the plate setter? Any luck cooking directly on the plate setter pizzas or breads?
Final Question, any Eggheads here in Utah?
I thank you all for your help!