Seattle here....looking at Eggs

My grilling also increased. I only Webered about twice a month. I have been egging 3-4 times a week for over a year. We almost never go out anymore. My charcoal usage when way up. Between the XL and medium, I used about 400 pounds this past year.

Size depends on your needs. I have 4 kids (5 in a couple of weeks), and do a lot of grilling, so the XL comes in handy. But I use my medium a lot too. I'm sure I would use the large and small, if I had those.

I didn't read your post as a knock on the XL. I too will get the new XL. (Bought mine used, and the base is cracked). I'm sure they are all great. If money grew on trees, I would have one of each.

Kitsap-side here. Got my BGE early March. Awesome. Went with the large -- figured the most versatile size for my cooking. Well that, and the wife called the medium 'cute' and I wasn't having any of that.

Menu of cooking so far: babybacks, sweet potato fries, 2 pork tenderloins, steaks, brats, burgers, chicken wings, chicken thighs. Next up: pizza. Oh yeah, in the NW rain too!

Trying different rubs from Bad Byron's Butt Rub to Dizzy Pig sampler plus various wood chips. Still learning and experimenting.

I'd be at Smokin' in Seattle 6/5 if I was in town. [It's hosted by a major BGE distributor, I think]

Good luck!

I apologize. I forgot my manners earlier. Welcome to the forum. I didn't have a choice since my egg was a gift. I wouldn't want anything smaller unless it was my next egg even then my first choice would be another large or XL. Cooking on the egg changes how you think about cooking and eating, at least it has me. I tend to think in terms of production for cooks like ribs and butts. Some might be hold over from restaurant days but if you're going babysit a smoker all night why do it for just 4 lbs of meat? I smile as I fire it up in the rain. It was instinctive to grab the daisy to prop open the top while the lump caught since opening it all the way let the rain in. I never would have grilled on the Weber in the rain.
I tried Bad Byron Butt rub and it was okay but I have made better rubs from scratch following Weber recipes. I have done chicken, steak, pork, multiple times, shrimp, potatoes and beets. I am anxious to do my first low and slow.
Glad to have you as part of the family. As I have read many times here--"We likes pictures" Don't miss the opportunity to document your first cook from raw to cooking to plated. Believe me it will be unforgettable. Someone will help you posting your pics. That will probably be harder than the cook. You are going to love your new life style and your new friends.
See ya at the PNW Eggfest in Kent on June 5th

I have two large BGE's but, one is good for now until the seed takes good root! :woohoo: Tim

Clark,

Too bad you'll miss the PNW Eggfest by a week. It'd would have been a great way for us NW eggheads to meet you. Better luck next year, eh?

Good eggin'
-Paul

Everett egger reporting in!

I've had great luck using Craigslist RSS feeds to find BGE's...I found my almost-new large BGE (still had white walls inside) for only 500 bucks.

I found my first one, a used medium, at Thompson's Hearth & Home Issaquah, where the store owner, Guy, took an older used egg in on a trade and resold it to me. You might try contacting him to see if he has any used eggs available.

And of course, you can score a sweet deal on an egg at the Eggfest in June. I'll be there, cookin' up some ribs :side:

Not yet - apartment dwellers while he is still a poor student at Bastyr School of Naturopathic Medicine.

But the hiking, fishing and butt sitting is definitely in season !

I found 2 stores in Vancouver that (per the Internet) sell La Bomba. Just gotta keep it from all leaking out on the plane trip home or I will be licking it off the clothes in the suitcases! :laugh: :laugh: