Recent content by Billy S.

I am going to disagree, just a tad, with those who say there is no need to bother with a thermometer. Unless you have a pretty high level of expertise, which the OP clearly does not, a thermometer is far and away the best indicator of when your cook is done.

I have about 50,000 recipes. Don't ask me why. Here is what I use: http://www.ffts.com/

Sounds about right to me.

I think you will be happy with either. I was in the same dilemma as you a little over a year ago. I did my research and concluded the the large BGE, while significantly more expensive, was more versatile and suited my needs better. It really is an all weather cooker. I also want to mention...

It seems to me I have read that water boils at different temperatures depending on your altitude. I can't imagine there would be 13 degrees of variation though.

I never use briquettes. Only lump. I start mine with a MAPP torch, available from Lowes or similar.