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hey pwoods! for some reason i've been a member for over 2 weeks, but still can't comment on posts. Saw your inquiry on whether to go adjustable rig or woo.
I just bought the adjustable rig customer combo, and it's all you need and more. You will want to add extra racks, extender, maybe even a larger stone for pizza's. But what tom gives you with that kit is a great start.
im due for a clean burn! Usually do it following a pizza night, which im due for also. I run right around 600 dome for pizzas, after an hour of that, it's usually fairly clean. For a full clean burn i fill it up with lump and let it run wide open till it's out. Lid's usually stuck shut, but with a well seasoned nomex gasket and putty knife it usually opens back up unharmed. If you slightly burp it along the way you'll find that it won't usually get stuck. BTW, when you're doing a clean burn, especially your first one, be prepared for grease to weep thru the outer ceramics of the egg, i was super worried, but if you wipe it down with a wet towel while it's hot it cleans up fine.
I have the adjustable rig, and the plate setter. I like both for different uses. Pizza I like having the plate setter in to block the scorching direct heat. A 1 butt or brisket cook, i use the plate setter. The rig gets used for elevated direct cooking, or when im cooking multiple butts and brisket