I have an 8.5 pounder ready to put in the egg. I used to do these things on the rotiserrie(sp) on the old gasser, and they came out great. Well great for the pre-egg experience. Archive search has me confused. At this point I am going to go indirect with feet up plate setter on the XL and grid extender. Will have v-rack sitting in dry drip pan up on raised grid. 350 temp and thinking 3 to 4 hours cooking time. Questions, what internal temp to pull it off at and how long to let it sit wrapped up to get a nice juicy pink center? Is this an ok way to do it or am I way off base ? Thanks for advice, have an hour or so before I fire up the egg.