Got a Grand Champ XD a couple weeks ago, first cook today. Fire management wasn't terrible, but I did have some issues with bigger splits towards the end of the rib/sausage cook. For the chicken, I did another chimney of oak lump and started from scratch. I took the ribs to 5hrs/~186F. They were great, but the rack was a bit fatty so wish I had gone 6hrs and taken higher. Target range was 225-275, reality was +/- ~10F. Target range for the bird was 325-400F,did fairly well staying in the channel. I took it all the way to 165 as I'm getting weary of my garbage ThermPro thermometers.
Overall, very happy with results, especially for first time ever cooking on an offset. Shout out to Tony Tone BBQ on YT for his videos giving me a fighting chance on first cook
St Louis Ribs: yellow mustard binder, Killer Hogs rub
Spatchcock: Plowboys Yardbird
Bonus sausage: Spicy bacon jalapeño pepper jack from The Modern Butcher
by jaybea1980