Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Am I missing anything with this setup?

I am looking to compiment my XL with this setup, hoping this will cover all of the needs for direct, indirect, raised, lowered, searing, ...

- XL Woo2

- CGS 17.5 stone

- CGS 9x19 half stone

- CGW Two Tier - 24” & 18” grids<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Am I missing anything?

Thanks

 

Basking  Ridge, NJ - XL with KAB

Comments

  • Brianj5685Brianj5685 Posts: 57
    Beer
    "Live Fast, Die Fun"

    LBGE

    Roll Tide 
  • BotchBotch Posts: 4,704
    Add a wok and wok ring (if one's made for the XL) if you want to wok.  

    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Ragtop99Ragtop99 Posts: 1,528
    Unless the CGW set-up sits low in the egg or you can remove the grids, get an 18" grid to use on the lower ring of the Woo for searing.  I bought cast iron. 

    I find the ash tool and the third hand tool helpful.
    Cooking on an XL and Medium in Bethesda, MD.
Sign In or Register to comment.
Click here for Forum Use Guidelines.