New Egg'r here

XLBalco · February 2012

Finally decided to join after lurking for quite some time.. purchased my XL back in october and like most new egger's say- the egg is pretty awesome.

even though it has been a mild winter - it has still been pretty cold and i was truly amazed at the difference the egg made vs my gasser and lil metal smoker this winter. been using it pretty regularly because it has been so easy to use.

picked up some great tips here as well which helped a ton!

JMSetzler · February 2012

I'm gonna be a new egger soon too I hope. I'm picking up a ton of good info here... glad I found this place :)

Mickey · February 2012

Welcome to the forum. Please ask questions, post your cooks and take lots of pictures as most here can't read =))

travisstrick · February 2012

Welcome guys. You're in the right place. I look forward to seeing pics of your cooks.

Gato · February 2012

Watt du yu meen Mickey. We can reed and right. Write?

XLBalco · February 2012

definitely have pics - been doing that for a long time... let's see if i can post them here with no issues!

id say my cooks have been basic so far..... tried beer can chicken once and then read about spatchcocked and havent dont another beer can again!

here are some pics

XLBalco · February 2012

and some more

NightwingXP · February 2012

Simply beautiful Balco!

Flamethrower · February 2012

Nice , Very nice and explore the world of this magnificent tool

XLBalco · February 2012

thanks... trying to get the hang of it.... havent learned to dial in the temp as good as i would like. read alot of what has been posted here but cant quite seem to master it just yet.. not sure if it has to do with the temps here or not? most if not all of my cooks have been done in under 30degree weather...

here are some ribs from this weekend... tasted great just a bit overcooked :)... then some poppers i made a while back when i first got the egg.. or.... errr, whats left of them

Flamethrower · February 2012

work on your top and bottom vent, Bout 1/2 inch on bottom and 1/4 inch on the daisy wheel is close to 250 on my XL and go from there with your egg

XLBalco · February 2012

ive tried that and it seems to choke down the fire too much and put it out.. again- i dont know if it is weather related at this point? looking to see if there is any difference this spring or summer wen the temps and humidity rises?

that is with new lump, new lump/old lump mix and clear vent holes, etc.

i did try to leave the daisy wheel off as some have sugested and just control with the bottom vent- that seemed to work ok on cooks over 300.

cortguitarman · February 2012

I've found that if I let everything stabilize for 10 minutes before putting the food on, it helps control the temp better. I'm still learning too, so I can only offer what I've learned in the last month.

Mickey · February 2012

XLBalco you are one of us brother. I did a 250 over the weekend for several hours w/o the top. I always toss the top over 300 but this worked out.

XLBalco · February 2012

LOL, thanks! i am really just trying toget the hang of it and learn something along the way from ya'll!!

here's a side that came out good too... no afters unfortunately

woody's wood pit · February 2012

man you guys with the xl are making me question my xl and the air flow....about 1/8" at bottom vent and 1/4 open on the dmft will send mine up above 275 to near 300...I have to watch low and slow like a hawk...now it does give me plenty of time to work on the exact mix for a vodka tonic or two or three or ....what were we talking about?

did salmon tonite after cooling my xl down from 600 with about 2inch opening on the bottom and wide open on the dmft top while i was getting the salmon stuff ready...two vokak toonnics wr prufitct r sooo i was tolld..gong to bbed nowwww.

stevesails · February 2012

Woody. What brand lump are you using and how big of a fire are you starting?

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