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New to the board

OpusXcellentOpusXcellent Posts: 60
edited 1:34PM in EggHead Forum
Hi everyone, my name is Matt I live in Seattle I am a new member to the board, I been looking for a while and really enjoyed what I have been reading I am getting my first egg, its going to be a large, on friday or saturday I am pretty stoked as I am coming over from being a weber guy (as theres nothing wrong with weber the egg will just make a lot of things more easy). I love looking @ your guys pics (of food) and hoping that i will put a few mouth watering ones on this board myself. After reading your guys love for Royal Oak lump coal, I kinda went went a little overboard and bought 12 bags of the stuff well I guess I am set for the summer, happy grill to y,all and see u around


  • DynaGreaseballDynaGreaseball Posts: 1,409
    Welcome aboard, Matt. Smart move, your stocking up on RO. Bet it's gone before the summer's over though.

    Most folks in here transitioned over from Webers. Never met an egger who was sorry they did. And they all seem to have a healthy respect for them, as well.

    Let us hear about some of your cooks. Take lots of pictures and post frequently. This place is incredibly loaded with good folks who love to help--and just love to hear about and see pix of egged food.

    Do you plan to build a table, or use a nest?
  • FidelFidel Posts: 10,172
    I'm guessing from the forum handle that you are a cigar guy. B)

    Welcome aboard, looking forward to your photos.
  • KnaufKnauf Posts: 337
    Or a fine wine guy! Welcome.
  • AZRPAZRP Posts: 10,116
    I bought 12 bags a couple days ago when I heard the rumors about Walmart not carrying it anymore. -RP
  • FlaPoolmanFlaPoolman Posts: 11,675
    Welcome Matt,, Wife's brother lives in Seattle but still doesn't own an egg so for your first cook toss an onion on the coals and most of the city will smell it. :P . As for the RO don't worry it will get used. While the egg is a miser when it comes to lump you'll find your cooking a lot more. There's a lot of great smokers and grills out there but think the egg is the most versatile and your experience with the weber will only help. One word of advice is the egg holds the temp better and peeking will have you chasing the temp so just trust it. Think that is the biggest difference and part of the learning curve. Enjoy and post pics.
  • FidelFidel Posts: 10,172
    The X is what is giving me the cigar lean.
  • DynaGreaseballDynaGreaseball Posts: 1,409
    If there were two X's. Could it be that he's a beer afficionado? Are you riding in this heat?
  • FidelFidel Posts: 10,172
    Of course I'm riding in this heat.

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