I saw the orginal question a little while ago and the post is now in the archives. I found a method tonight in Raichlen's BBQ USA. Its on page 110. This way is could be done on the egg no problem. I also think with some good timing and a little care it could be done on the way down after a TREX sear. Having your guests start their salad might make that 20 minutes go a little faster. [p]Pabst all around!!!