Friday, I picked up some good looking inch thick T bone steaks from Costco and egged um Saturday at 650 3/3/5 and was very happy with the results. Sunday was a work in the yard day to clean up from the freezes we had during Christmas time. Central Florida does not do good with freezes. Anyway, I had printed out Chicken Cordon Bleu al la Egg and had to try that out. I had gotten some skinless/boneless breasts and skinless/boneless thighs from Costco and rolled ham and swiss cheese and kept it together with toothpicks. Kept a steady 250 degrees for 2 1/2 hours and they were great.[p]Next will come a venison roast. I am wondering if anyone has a favorite receipe for marinate and slow cooking methodology.[p]Thanks to all for their help. This newbie is really gettin' the Egg to work wonders.