Before all the hardcores skidaddle for Waldorf, I'd like to beg everyone's indulgence again: Have had a 6lb. ribeye Roast in the freezer for some time--need to Egg that bad boy, now!! Love to hear your suggestions for prep, temp 'n times, direct/indirect, use the Polder(?), etc. Also, having had some wonderful steaks with minimum of smoke/flavor woods on the Egg, what are your thoughts about wood, if any? Thank you ladies and gentlemen...and to all of you headed to Eggfest
we hate you!! Not.