Wise ones...[p]The chef of a restaraunt near Denver that has a good reputation for prime rib told me that they slow cook their whole prime ribs by cooking them in an oven at 140 degrees for approximately 14 hours. Although they use char crust on their steaks, they only use salt on the prime rib.[p]It seems to me that if this worked in the oven, it ought to work great on the Egg. Most recipes I have seen recommend cooking at 325 or 350 degrees. Has anyone tried a slow cook mehtod. And, how might the cooking time change with a half of a rob roast (e.g. 7-8 lbs.)?[p]Thanks.