I am about to pull the trigger on either a Large or Extra Large EGG this Eggtoberfest in Atlanta. I absolutley can not wait until Aug 1st is here so that I can Register for the event.
Can someone give me any clue as to which size to get?
I have a family of three but I do cooking for up to 20 people with some of the special events that we participate in.
I need some recommedations on LUMP?
A Good LOWnSLOW?
A Good quick sear?
Or is there a lump that can be used for either.
I am most concerned with lighting times (If they are different for different types of lump). I I just want to sear some burgers I don't want to use a lump that takes 2 hours to light but on the other hand it might not matter for a planned LOWnSLO
Am I putting to much thought into this?
I also need some recs on a good remote Temp sensing thingy? I would love one that does meat and grill temps. A friend told me about Guru Pro something but I actually crapped on my keyboard when ne told me what be paid. I am not that prepared for such an expense yet. I am just looking for a decent one at a decent price.
What are some peeps thoughts on a lighting technique?
Gas lighter of somekind?
A Charcoal Tower?
I hope this is not to much for everyone and I am excited about the responses.
I hope to see some of you in October. I will be the big Red Headed guy humping his new Egg in the Parking Lot..... LOL :woohoo:
More questions to come shortly. Thanks to Everyone!
This is the greatest signature EVAR!