We just moved to a townhouse in the mouth of Tampa Bay on a tiny island. After years of grilling with Webber kettles, and gas grills. we left the Weber gas grill at our old house[p]After much debate, and knowing that we had a natural gas outlet right behind my BBQue spot on my small porch, my wife and I decided to go BGE! We got a medium EGG with all the trimmings and a nice table for a it. It is nicely installed right outside of my kitchen area. [p]We have had it for about 5 days, and have cooked a chicken (at 350 degrees with pecan smoke for about 3 hours using Poldar to tell us when done, ribs at 200 degrees with Pecan smoke and a rub that was excellent, and 2 large thick NY strip sirloins at 750 degrees for 3 minutes per side with a 2+ minute dwell and no wood smoke. All these were excellent and better than any of our previous "gaseous" efforts.[p]We have a 3# boneless tied pork loin marinating overnight in what we in Tampa call a Mojo marinade. This is a commercial sour orange marinade that is used by the Cuban population here for roast pork. Now to my question. Would you recommend slow or fast cookin, direct or indirect, with wood chips or not (and if yes- what kind?) for how long for either method (slow or fast).[p]We have been lurking on this forum from the day before we bought the BGE, and must compliment all contributors on the excellence of the posts.