Please allow me to introduce myself...

Greetings fellow Eggers!

First off, a huge thanks to all on this forum who share their cooking passion. I have been lurking for a while and have learned quite a bit about the Egg and really appreciate the fact that it is because of y'all, my learning curve on the Egg will hopefully be a short one. I have finally finished my cabinet, purchased my XL, and already have a few cooks under my belt. I'm super stoked about how my cabinet turned out!

I started off with a couple spatchcock chickens, of course, then some burgers and some chops.


Our local HT had a good deal on butts last week so I picked up a couple #8.5ers and got them trimmed and rubbed with my own blend.

Put them on at about 0 dark-thirty this morning and took a peak around 7:30.

The one on the right has the peach preserves thanks to Yukon Ron.

Here's the final:

Plated with some spaghetti squash mac n cheese w/ bacon and green onions. Yum!

I've had my WSM cooker for about 25 years and have turned out many great cooks from it but I could tell from my first cook on the Egg that I'm really going to like the temperature control and ease of long cooks. I could never go longer than 8 hrs without having to re-stoke the fire previously. Now, it's a thing of beauty!