Given the learning curve...add in a Kick Ash Basket?

Big_Green_Craig

Congrats on the new addition! Those who have no experience with the Kick Ash Basket do not understand the awesomeness. I say use it right out of the gate so you never have to endure the struggles that us Medium owners have experienced. The fire grate always tipped over whole stirring the coals. The KAB changes all that. Enjoy!

JohnInCarolina

Big_Green_Craig said:

Congrats on the new addition! Those who have no experience with the Kick Ash Basket do not understand the awesomeness. I say use it right out of the gate so you never have to endure the struggles that us Medium owners have experienced. The fire grate always tipped over whole stirring the coals. The KAB changes all that. Enjoy!

She has a Large.  Perhaps more important, she does not appear to be a moron.

ilwaldens

I received my LBGE in April and purchased the stainless cap and the KAB.  We've had some rain here in northern Illinois and the stainless cap has come in handy.  I liked the comments about improved air flow with the KAB and have been impressed so far.  I would recommend purchasing them both and learn how to regulate your temperature with them.

ElCapitan

I've owned my XL for almost 2 years and can't imagine needing a KAB.  I cook at least twice a week and I maybe spent 2 seconds with the ash tool slightly adjusting the used lump and that is rare.  I typically just add a bit of new lump on top and spreading it as I pour.  Maybe my habit of ditching the last bit of lump at the bottom of the bag helps.  I do that because it is usually small bits and powder.  I can't recall ever adjusting or trying to clear out the ash holes.  I only scoop out my ashes about every 3-4 fires.  So I'm in the camp of saying the KAB is not needed.  It certainly wouldn't make my top five items to buy.  But remember I haven't used one.

Here are my top five things to buy:

1. Thermapen.  They are expensive but worth it.  We have two now.

2. BGE Electric starter - It’s easy and gives a consistent start.  I prep the charcoal, open up all the vents and put the lighter in, set my timer to 7 minutes.  Then I go inside and prep the food.  At 7 minutes, I pull the electric starter, set up for the cook (grill, placesetter, etc), close the lid (still wide open), reset my timer for 5 minutes and go inside and finish up the food prep.  At 5-7 minutes the temp is around 300 and I start to dial it in for my cook.

3. Timestick from the same company that makes the thermapen.  It has a lanyard so once I start cooking I never lose it.  I can also clip my mini flashlight to the lanyard and it’s easy to get a quick look inside at night.  Once you set the timer, it is super easy to reset it for the same time.  I cook to temp rather than time on most things so I cycle about every 7-10 minutes on direct cooks and then cycle in 1-2 min increments when I’m seering.

4. Deep dish Pizza pan that matches the size of the placesetter for a drip pan.  

5. Good gloves (heat).

After that then I start to add in the adjustable rigs or the xl woo 2 so you can adjust your grate height and add a second or third grate to cook more meat. And an ash bucket to scoop the old ashes into.

swordsmn

I will post twice in same thread... Thermapen reads internal temp in ~3 secs.  Accurate and fast meat probing.  No waiting while your wrist cooks..  No affiliation but a very high % of the gurus here recommend em and that was enough for me. It is invaluable.