Hi, Gang --
Been pretty slack with the Egg this winter....but, I am pulling it out to do ABT's and a fatty today. I'm bringing the chow to a friend's house to watch some basketball later. So, I am a little rusty -- let's talk about time and temperature. If I recall, I typically cook fatties and ABT's around 250-275 dome. At this temp, how long will it take everything to cook? I am interested in pulling everything off at about the same time.