"Andy B." wrote

Firstly let me introduce myself. I'm Andy and have been truly cue'in
only for about 3 or 4 years now (weak-ish gas grill for years before
that). I found the group looking for info on BGE's. Just about all
kinds of cooking interest me.

Anyhow, I decided to get a BGE and while I'm waiting for it to
arrive, I've been heavy into gedanken experiments on how to best
utilize its characteristics. I've many times made steak or duck on a
cast iron skillet for searing and finished in the oven at 300o until
the meat's up to temp.
As I understand it, the BGE can go up in temp pretty fast but has a
hard time going down so I figured reversing the order would be a good
way to utilize its characteristics. I figured you could build the
fire up to like 250~300, let the meat sit there for a few then open
the vent to bring the temperature up to full blast (while monitoring
internal meat temp, at least the first couple times). Start even
lower with some wood chips on the fire and you'd have some good eats.

Funny that this post should come up the same time I was thinking this.

-Andy B.

Andy,

If you haven't found it already, go to:
http://www.biggreenegg.com/wwwboard/wwwboard.shtml

It's the absolute, best source of information for your big green egg.

BOB