Ordering in today - last Q before entering BBQ nirvana

Unknown · August 2005

Order goes in today. So excited that I will be getting a slew of accessories to boot.[p]Final question still nagging me: XL vs. Large Egg ???[p]Found a site selling a 19" pizza stone so I can make bigger pies, but will the larger size be a hinderance for everything else? Is the XL really that prone to problems long since resolved on the Large?While I am sure the posters here will turn me on to a new world of 'cue favorites, probably the first thing going into my shiny new egg will be some baby-backs.[p]Thanks.

Grillicious · August 2005

Dano, from what I've read here most of the inital problems the XL had have been resolved. Except perhaps it's large appetite for charcoal....LOL....not really a problem since, as with all eggs, closing the vents puts it out for next time. I assume the 19" pizza stone is for the XL.

Prof Dan · August 2005

Dano,[p]I've been using a large for the last several years and have not felt the need for an XL -- but I would think that if you do a lot of entertaining for groups in excess of 12 or so people, an XL might be a good idea. On a large, I can do a maximum of six chicken halves at once, which generates 24 pieces or so. I can do four racks of ribs easily. I can do six steaks. [p]Not sure why you would want to do a huge pizza -- kind of tough to handle. But again, for a large group, maybe it is necessary.[p]If you go back over the archives, I think you will find that there have been virtually no complaints about the XL in the last six to nine months.

Ordering in today - last Q before entering BBQ nirvana

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