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<p />I did a 2+ lb beef tenderloin for 5 people last night. I have done one before but I did it indirect. This time I wanted to sear the outside more and so I was going direct over the fire. I liked GFW's idea to sear it and then slow cook it at 200 deg until done. Well, nothing works right the first time all the time so I had to do some fancy foot work to save it. It turned out darn good in the end! I got Humpty upto 600 deg to sear the tenderloin. I wanted to stay low so I could sear the meat and then drop the Egg temp and cook it for 45-60 until done at 200. Well that didn't work well. As I and many others have said - you can't lower the temp of the Egg to easily after it's real hot. That is so true!! I seared this tenderloin and removed it for 15-20 min while I tried to lower the dome temp to 250. I could not get it lower than 350 so I tossed it on at 350 and cooked it for 30 min. The internal temp was almost 70 after the searing and guests were not even there yet. Timing the Egg meal is tough sometimes. We ate a little earlier than eggspected but the tenderloin turned out well. Next time I know it will take 30-40 min and I will sear it and just keep cooking until done. You just can't lower the Egg temp quickly - it was 2 hrs before it went to 225 and thats with the cap on and vent closed. [p]Tim