"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