New XL

g8golfer

So I just got a XL. Long story but I got it for the same price I could get a L. Now I need to learn how to cook on this monster. I need some ideas to cook this weekend. I'm use to grilling on a gas grill but have never tried a BGE. I know I'm going to mess up but I will never learn until I explore. I'm all open ears to some suggestions. 

yljkt

Load it with lump and spend all day learning where your temps are at with the top and bottom vent. No food on it. Best advice I ever got here. Its a learning curve. 

matoch

yljkt said:

Load it with lump and spend all day learning where your temps are at with the top and bottom vent. No food on it. Best advice I ever got here. Its a learning curve. 

This is the plan I have when I can use my XL for the first time.

if you want to cook something I think pork butt and beef ribs are pretty forgiving.

lousubcap

Welcome aboard and enjoy the journey.  What follows is a collection of info to look at or not-

Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas.  http://www.nakedwhiz.com/nwindex.htm

For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking:  This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt: http://amazingribs.com/

Here’s the second one:  http://playingwithfireandsmoke.blogspot.com/

 After-market toys- With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  I would get comfortable playing around with the BGE before any major after-market investments.  Will save you $$ in the long run.

 Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp.  If not around 210*F, then note the off-set and use the nut on the back to correct.  Then recheck.

Temperature is a controlled by the volume of lump burning.  The volume is controlled by the air-flow thru the BGE.  In thru the bottom vent and out the top.  Make sure when you set it up that the fire box opening is aligned with the lower vent. 

When adjusting the vent(s) to change temperature, the feedback loop can take some time.  Changes in air-flow are reflected in the dome thermo temp.  Don’t chase temperature; +/- 10-15*F is close enough.

“Stable temperature” is a relative term.  Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.

And that's more than enough-FWIW-

abpgwolf

Congratulations on the new XL. I recommend a spatchcock chicken or some chicken thighs. 

You're going to have a lot of fun with the XL. I've had my XL for 3 1/2 years & one of the best purchase I've made. 

dougcrann

yljkt said:

Load it with lump and spend all day learning where your temps are at with the top and bottom vent. No food on it. Best advice I ever got here. Its a learning curve. 

Yup...once you figure out how to control the temperature the rest is basicly needing to find the flavors you like...

g8golfer

When I lit the charcoal should I open the lid the whole time or should I close it and open the bottom vent. Sorry but im completely new to this. 

NonaScott

Ther are some great YouTube videos on how to light your egg. I recommend googling a few and watching them as opposed to trying to interpret what 20 people try to tell you what to do.

yljkt

Wait till the fire dies down then close the lid. Wait till the white smoke goes away. The smoke should be very light blue or look like heat coming off asphalt. Then start messing with the lower vent.I dont even bother with the daisy wheel unless its a low n slow cook. No need. Learned that here too.  

bgebrent

All of the above is true.  There is a learning curve.  Since you're used to burgers and steaks, start there and get a feel for it as a grill with lump charcoal.  The first low and slow should be a Boston butt for pulled pork.  Welcome again!

YukonRon

You will love the XL. That was my first purchase, after debating between the L and the XL. I have been completely satisfied with the purchase. 
Cooking Komado is just different. Better than anything I have cooked with before.
I do have one recommendation, only because I clean my Eggs before every cook, get a KAB. That piece is worth it's weight in gold to OCD folks like myself. Cuts my clean up and prep back 90%, as well as having other benefits. 
Cleaning out the XL after a couple of big or long cooks, you will see the value.
Your life just got a a whole lot better.