Coming back to the fold -- but what size?

davidm

It's been a long and barren 20 months without my large Egg.[p]I moved from my house in Massachusetts to an apartment in Philadelphia, where grills are not allowed. Now I've moved to a townhouse in Upstate New York and I have a postage-stamp-sized patio -- maybe four feet wide and six feet long, mostly under a 10-foot overhang -- in which I can keep a grill. I'm ready for my next Egg![p]But I'm wondering if I should get another large, or a medium instead. I loved the large, but for two people I wonder if a medium would serve, and be more appropriate for my outside space.[p]So, to be specific: Will a medium get as hot (800 degrees or so, for Pittsburghing a steak) as a large? Can you cook a whole brisket on a medium? My large would go about 22-24 hours on a charge for low-and-slow butt-cooking. What can I expect from a medium? Finally, do I have to worry about melting the plastic overhang with either size?[p]Any advice from people who own mediums (or large and mediums) would be most appreciated.[p]David[p]

Wise One

davidm, Iown a large and a medium. A medium will do but a large is preferred.

FrankG

davidm,
I own both, buy the large

davidm

FrankG,[p]Thank you both for your help. The large is on the way! I love the Internet!

ravnhaus

The medium can do it all.
[ul][li]Cooking on a medium egg[/ul]