Tell me what extras I have to buy. Local Ace admitted to being up to negotiations. A listed $1500 egg came home for $1000 with two bags of lump and a cover. Probably broke even but felt like a win.

Did some chicken, steak, shrimp and veggies. Had a hard time with the temp control for the first cook. I think I used too little lump to start with and didn't make sure it had enough air.

Somebody help me make this work before I take a hammer to the POS.

I always do the lump coals to the air holes in the bottom.

Don't try to meter out your charcoal. Fill it wherever BGE says to fill them to every time, then use your air vents to control temp. When you're done cooking, close the air vents off completely, and you'll be able to use the same charcoal for several cooks.

As stated, you can fill the whole bottom bowl up with charcoal and just use the vent and daisy wheel to keep it regulated.

On a side note, the only people I've ever known to be displeased with their BGE all had the XL size. That may just be coincidence.

First you need to hit it with a hammer to test the structural integrity of your bge

or he can just give it to me

Get you a pair of welding gloves or the new little device for handling the plate setter. If you buy the cast iron grate and I would if you cook a lot steaks, get yourself the little spring loaded device for lifting those grates.

Get you two rib racks and you can interlock them and easily cook up to 9 slabs of ribs. A pizza stone is a must too, if you plan to cook pizza. I have the XL at the lake and the L here at home. You cant beat the XL when it comes to cooking for a crowd.

You will regret calling it a POS. The only thing I haven't done with mine is bake bread.

Get some wood chunks, pecan, hickory, and apple. Soak in water an hour before you use them. Get BGE going and just before you put the meat on, put three wet wood chunks directly on the hottest part of the coals.

For smoking, turn plate setter upside down. Then put an aluminum pan there and fill with one large can of apple juice. Place meat directly over pan and smoke until ready. Don't go over 225.

For burgers, pile up charcoal on far side and light. Put burgers directly over hot coals for 1 or 2 minutes, flip and repeat. then move burgers to far side of grill, away from direct heat to finish off.

Get a good remote meat thermometer.

Look at Amazon for a chicken leg holder and rib rack holder. I bought them as a package for $17.

Take your time and learn the process..they are truly great cookers. I suggest getting the Vented Chimney Cap . It made a huge difference for us regulating the temp.

NEVER EVER forget to burp before opening...believe me...I know! Went eyebrowless for a while because I forgot!!

Thanks for the feedback. I was just joking about it being a POS. I just have to get used to it. I used too little lump on my first try.

XL is a big grill. You've got to use the better part of a bag to fill it up. That would last you for several cooks, but keep it pretty full. I think you'll like it.

If you have Facebook, join the "Big Green Egg BBQers" group. Over 20,000 members strong and you learn a ton of new techniques and recipes.

Like others said, fill'er up, you will just have to top it off on the next cook. Also, get one of these. Just lift it out, shake out the ash and small pieces, put it back down and top off the charcoal. Helps with efficient use of your charcoal.

http://www.kickashbasket.com/

Don't be afraid to open it up and let it get hot and then close it off to bring the temps down. Be careful opening it up when it's hot, you have to "burp" it.

Personally, if I am grilling, I leave the lower grate wide open. And then I control the temp with the chimney vent. And if you think you have enough lump, go ahead and add 2x more. Ha.

Just keep experimenting. You'll figure it out. But agreed, forums are quite useful. This is another decent one...

http://eggheadforum.com/

Truer words could not be spoken. The kamado fireball phenomenon can and does cause serious injury. I was grilling burgers Sunday evening. I burped the lid, then eased it open. Well the combo of burger juices and fresh flow of oxygen left me nearly hairless on my right arm. So novice and seasoned kamado veteran alike should always use caution.

X2 on burping. In general, burping needs to be done anytime the temp is over 400. Below and you should be good to go, but still use caution.

$1000 for a grill? What's next, $400 coolers? $2500 rifles? $75 box of ammo?

What a time to be alive.

Smoke 'em if you got 'em.

You got a heckuva deal. I made the same mistake with mine. I couldn't get it hot enough. Filled the box up to the ring and no problem. Truth is the BGE is the cheapest grill you will ever buy because it will last forever and if something does crack they will replace it no questions asked.

...Says the duck hunter