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As a new user of the BGE, I would welcome some advice as I'm going to prepare some dry-aged ribeye steaks. 60 days and just under 2" thick. Also pouring a 2000 Mouton Rothchild so I do not want to screw this up.
I have a large BGE. Just purchased a large adjustable rig combo from the Ceramic Grill Store. Still trying to figure out the BGE.