So, I finally picked up and XL used with a table and accessories. I have given my neighbors grief for years and never thought they could be that good. This thing runs well, does not use much charcoal and has held temp without much fuss. I did not see a dedicated post for all things ceramic so I figured I would give it a go.

In the past couple of weeks I have done the basics, meatloaf, spatchcock chicken, burgers and smoked queso, and all have been easy and tasty. Figured this could be an easy spot for recipes, and advice.

Edit to add photo

I'm envious of your XL. The additional space you get with the XL is great. The first thing I would consider doing is add an aftermarket chimney cap. I really like this one from Smokeware, but BGE also makes one that stays in place better than the daisy wheel it looks like you have today.

Smokeware Chimney Cap

Long story, but my egg nerd neighbor has wanted one for years. He even had my table waiting. He found the deal in our neighborhood yard sale for $650. The seller had it as a large and wanted $700. Egg nerd neighbor had stumbled into my table for free and I ended up with a nice set up for $650.

I hate that they are so expensive up font and kill you with the accessories. I had avoided one for a long time and just got by with my griddle and cookshack.

Edit to show the first two spatchcock chickens I cooked hot and fast. 425 for about 40 min

I love my Kamado Joe and can't imagine not having one.

Learn to reverse sear a steak and it'll change your life.







Also a tritip.



With Thanksgiving coming up, I've kinda followed this for the past few years and have been happy with the result. Much better than anything out of an oven.

I'd also suggest the Kick Ash basket. Much easier to clean now and it comes up to temp much faster due to better airflow.

It's primarily a KJ channel, but all of the ceramics are pretty much interchangeable, so this is a good YouTube channel with some info and things to try.

https://youtube.com/c/SmokingDadBBQ

Spatchcock your turkey and cook at about 350. Inject it with creole butter from chef williams and shake some Tonys on the outside. You will never fry one again and putting one in the oven or smoker on low to get all dry will be a distant bad memory.

I legitimately cook more due to the Kickash Basket paired with the Kickash Can. It's so easy I fire up my Egg more often during the week.

My neighbor advised the same thing on the kick ash. It will likely be a Christmas gift from the kids.

We sous vide a good bit, and looking forward do a good sear other than the cast iron on the fish fryer.

Getting a custom handle soon: https://www.etsy.com/listing/1240347823/big-green-egg-handles-custom-bourbon?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=big+green+egg+handle&ref=sr_gallery-1-8&frs=1&col=1&sts=1

Did shotgun shells recently, they were a good change of pace: https://www.meatchurch.com/blogs/recipes/smoked-shotgun-shells