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New Egg Owner

Hello everyone, I recently crashed my way into a XL Egg. I went down to New Orleans for the Just for Men National Beard and Moustache Competition 4th place in Freestyle. While on my journey my Step father cooked some food on his large egg. I loved the way it cooked. I called my girlfriend and told her when I got back we would need to add one of these to our supply of grills. I do a ton of cooking. Every April we go to Home Depot and buy 3 pallets of Kingsford Charcoal. I have a homemade grill that cooks 150 half chickens at a time. I also have a homemade pig cooker that will easily cook and spin a 350 pound pig. We only use the two big grills for charity fundraising. We volunteer 20-25 weekends a year raising money for our community. I am no stranger to grilling food. On my return trip from the Big Easy I crashed my motorcycle in St Louis Mo. I was able to ride it the rest of the trip home but I knew it was totaled out. My loving companion ran out and got me the XL BGE. Loaded with everything. It was her way of cheering me up, it worked like a charm. She got the XL because when we grill at home we end up feeding the entire block. Yes, I actually walk up and down the block giving food to all the neighbors. It is the least I could do since they had to smell the food cooking all day. On more than one occasion the cops on patrol at night stop by in the morning and drop off empty plates for me to load up. I love this grill but it cooks like nothing I have ever used. Getting this at the perfect temp has been a challenge. Does anyone have a XL that would be willing to share with me exactly how you adjusted both the top and bottom vents while cooking?? Thanks for any help.


  • henapplehenapple Posts: 15,986
    edited September 2013
    Welcome but mainly... Pictures of the facial doo.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • All eggs cook similarly, they are basically a chimney with controlled airflow. The air comes in the bottom and goes out the top. Where you control it is up to you, Some eggers use only the bottom vent for most cooks over 300º dome, they take the DMFT off and use it as a paper weight. Others leave the bottom vent mostly open and adjust using the petals on the DFMT. 
    For low and slows everyone I know uses both vents. 
    There is no perfect temp, there is a close enough temp. Light it an hour before you need it and let it stabilize. You will get the hang of it and with a load of previously snuffed lump, you can be cooking in <15 minutes. 
    I'm with @henapple, pics of the hairy face please....
    Delta B.C. - Move over coffee, this is job for alcohol!
  • HotchHotch Posts: 3,323

    Welcome aboard. Sorry to hear about your ride. Pictures are always good.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • HotchHotch Posts: 3,323

    You will want to locate a supplier of quality lump. Sounds like you will need one.

    What part of the country are you from?

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • I live in Sparta Wisconsin. I will post some pictures of my little homemade grills. Thanks for the tips!!
  • R2Egg2QR2Egg2Q Posts: 1,981
    Nice homemade cookers! Here's a link to visual vent settings that you may find helpful:
    There's typically more than one way to get to your desired temps but the guide could be a decent starting point for you. For my Eggs, vent settings between my L and XL are pretty similar.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • @Bearded_Man_BBQ there's a great post floating around on here called something like, temp setting a visual guide; let me see if I can find it. 

    Search function is not always great on here, but I had a bookmark. I hope this helps. 

    By the way, between the awesome beard and the fact that you're a Wisconsinite I'm lookin' forward to catching up with you quite a bit on here! Welcome to the forum, there are some great folks here about. 

    Cheers -

    Finally back in the Badger State!

    Middleton, WI
  • Thanks man. Nice profile picture. I have had some up close and personal encounters with badgers. You will definitely see me on here quite a bit.
  • That was a great thread to read. Thanks for sharing it.
  • calikingcaliking Posts: 11,103
    Welcome! Sorry to hear about your ride, and glad that you are ok. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • No worries @Bearded_Man_BBQ, there's a ton of great info on this forum. Get the bookmark button ready! 

    Cheers -
    Finally back in the Badger State!

    Middleton, WI
  • Welcome to the club and happy egging...
    XL owner in Wichita, KS
  • Welcome to the wonderful world of egging, it does take some time (cooks) to get things where you want them. That is, not checking the forum twice during a cook. I'm sure you have some tips that we would all benefit from. Welcome again, shiny side up, rubber side down, knees into the wind.


    LBGE, Grill Extender, 5 burner Char-Broil gasser that hold my eggessories
  • EggcelsiorEggcelsior Posts: 14,009
    Awesome awesome awesome.

    I found a shot of you as a baby.

  • Chris_WangChris_Wang Posts: 1,253
    Welcome! Looking forward to getting to know you and your cooks.

    Ball Ground, GA

    ATL Sports Homer


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