I got my first BGE XL around 5 years ago. As some have already stated, undershoot your temps, then creep the temp up as needed. But once you go too high, you are overcooking, and it can take an hour or more to get the temp back down. They really hold the heat. I'd suggest playing with the temp without making your first meal. Nothing worse than having a room full of hungry people and your first meal coming out burnt, or eating after 10pm. The BGE is not hard to use, but you'll need to learn how to use it.
If you want to cook low and slow for a long period (8+ Hrs), I'd highly recommended a temp controller with a fan. The BGE is very versatile, we use as a pizza oven, for grilling steaks, and low and slow for brisket/pork butts. Besides main dishes, we use it a lot for sides too, grilled mac n cheese, asparagus, and baked potatoes, etc. they all come out with just a kiss of smoke flavor. If it didn't come with one, you'll need a ConvEGGtor for indirect cooking.
The best way to learn is to experiment and HAVE FUN!
Last edited by jibennett; November 2, 2020, 05:29 PM.
Cumin Being welcome aboard!!!! I have cooked on my BGE well over 1200 times since it's addition to the family in 2009. Love this grill, it can do anything, anytime!
John "JR"
Minnesota/ United States of America
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+1 that's exactly where I learned how to build and control the fire in my Kamado. That thread alone saved me months of trial and error, it's worth the price of membership.
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