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cooking tips for the XL
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skihorn
Posts: 600
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.
Freddie
League City, TX
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.
Freddie
League City, TX
Comments
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Toss on some wings and a baked potato.
You can also put on some asparagus direct at the very end.
Don't waste that big grid or multi level.Thank you,DarianGalveston Texas -
That sounds like a good idea, Darian. I may still keep the first cook fairly simple. So, I can be relaxed and play around with the temp control.
Freddie
League City, TX
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