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Scored a 2nd hand Small

MikeGMikeG Posts: 174
edited June 2012 in EggHead Forum

To go with my Large.

$75.  Woot!

Upper is about 1/4" out of alignment with the bottom (side-ways) as shown in the pic.  I'll have to search here a bit to see if that can be adjusted out.

I also want to hit the DW with some naval jelly and reseason it.  What do you all like to cook on a Small?  I'll have to look at some Eggcessories for it.




  • chad408chad408 Posts: 140
    That is an awesome price congrads
  • BrownieBrownie Posts: 1,023
    Nice score. Check out this link, and the others off of it for suggestions on your DW. There are some good alternatives to chemicals.
  • Sgt93Sgt93 Posts: 704
    Nice, hard to beat that price!
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
  • eggoeggo Posts: 492
    May be different on the small, but I noticed the lower band bolt is not bent by tightening. Can'gt see the top band bolt but this might be the alignment problem. Shouldn't be a problem to correct. Great buy anyway.
    Eggo in N. MS
  • tazcrashtazcrash Posts: 1,852
    Really great buy. Congrats.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Austin  EggheadAustin Egghead Posts: 3,959
    Congrats that is a great deal.  Don't worry about the DW just us it and at the end of each use store it on the grate and let it cool down with the egg.  
    As far as what I cook on our small, just about anything and everything.  The mini and the small are the everyday eggs the large is for big cooks and  family cooks.  
    Large, small and mini now Egging in Rowlett Tx
  • MikeGMikeG Posts: 174
    Nice score. Check out this link, and the others off of it for suggestions on your DW. There are some good alternatives to chemicals.

    Cook off the rust - whoda thunk it.  Thanks for the tip.   I'm too lazy to scrub it out so I'll do a cleaning/derusting burn to make it mine.
  • MikeGMikeG Posts: 174
    With the Small, are vent openings per desired temp about the same as with my Large?  ie, 3/8" on the bottom vent ~ 225(f)?
  • Austin  EggheadAustin Egghead Posts: 3,959
    Just about the same.   A couple of cooks and you will get the hang of regulating temp  on the small.
    Large, small and mini now Egging in Rowlett Tx
  • EllerEller Posts: 56

    Great find. I got my large second hand and the DW was caked up and rusted a bit. Just took and wire brush to it and applied some cooking oil. Works great. Take it easy.

  • NewportlocalNewportlocal Posts: 474
    Awesome score.
  • R2Egg2QR2Egg2Q Posts: 2,124
    Congrats on the great score!

    As for what I like to cook on my small, pretty much anything that will fit! You can find some pictures of some cooking on my small & some accessories in action here:
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • FxLynchFxLynch Posts: 433
    That could be the best deal I've heard of for an Egg.  Congrats!! What do smalls book at ?  
  • MikeGMikeG Posts: 174

    Per a youtube video I shimmed out top frame from the hinge with SS washers and lined up the top and bottom very nicely. 

    Everything was in very nice shape including the gasket.  I'm doing a cleaning cook presently (came with a bag of match light and 1/2 can of lighter fluid) and I can't get it over 520(f) after 1 hr.   I don't know that I'll much need to as I don't cook steak and I sear tri-tip by plopping them right down onto the coals. 

    What I do need is a not-to-expensive way to cook indirect on this thing for single spatchcock chickens tri-tips. 

  • eggoeggo Posts: 492
    I've heard lighter fluid is a no - no on ceramic. 
    Eggo in N. MS
  • MikeGMikeG Posts: 174
    I've heard lighter fluid is a no - no on ceramic. 

    Right - meant to imply that I did a cleaning burn to rid it of any previous sins and make it my own, though no nasty chem smells were evident.  

    I kept it at 520 for an hour and the rust is gone enough from the DW to start the seasoning process.  Oils I have on hand are peanut, sesame, olive and canola.   Any better than the others?

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