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Need some help deciding

So I have a Lrg egg and have built a table for it. Wife and I r building a house and have an out door kitchen planned. We have planned to put in an egg, here is the question, should I opt for an XL or stay with a Lrg and have two Lrgs. I figure I could take my current Lrg and put it in the new kitchen, but why do that when I have the green light to double my BGE capacity... Thanks for any and all insight


  • Keep the L, add an XL. Wait, was that one of the options?

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3

  • ScottborasjrScottborasjr Posts: 2,613
    Whatever you can afford is your best option. I have a large, a medium and a small, but don't have a completely functional outdoor kitchen. If you cook for a large amount of people frequently then get a XL, however two larges would be my option.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • yzziyzzi Posts: 1,793
    Getting a second large will mean all your accessories are interchangeable.
    Dunedin, FL
  • lousubcaplousubcap Posts: 6,231
    edited July 2013
    +1 with @yazzi-the benefits of sharing the toys is huge!  I suspect that you have multiple cooking level equipment for your LBGE now-so the second one would be for the different style cook-i.e. direct on one and indirect on the other!  That's a setup we would all wish to have!
  • MklineMkline Posts: 177
    agree with the second large recommendation. 
  • jaydub58jaydub58 Posts: 1,530
    Think a bit about how many people you cook for.  If you feel you cook for a really large group somewhat regularly, then the XL may be the way to go.  I not, why spend the extra money for the XL? In that case having two larges will probably work just fine.
    John in the Willamette Valley of Oregon
  • TerrebanditTerrebandit Posts: 1,306
    I would probably get an XL and dedicate one to long slow meat cooks with a plate setter and one to baking and high heat short cooks. If you are going to spend coin on an XL, just go ahead and set it up for how you plan to cook with it.
    Dave - Austin, TX
  • Thanks for all the comments!
  • GrillmagicGrillmagic Posts: 957
    edited July 2013
    Go with the XL, build them in and don't forget to make a place for a hot PS, then I would add a small/mini just to do a couple steaks and a side or 2. Plus you could take the small or mini on the road! I can talk some sh_t but to be honest my wife would never let me do what I have just suggested. Bless You Young Egger!
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