For Easter dinner I'm egging a bone-in center-cut pork roast, attempting to follow a recipe that was in the most recent issue of Cook's Illustrated. The recipe says the grill temp should be 425 at the start. For an Egg that seems high; I'm sure they're talking about a Weber.
Other posts here seem to recommend a dome temperature of 350 (for slicing pork, not pulling), indirect, so I'll use my plate setter.
So, the question is what temp? Is there a benefit to doing it at 425 (like a better outer crust or something)?
And, what's the difference between 425 on a Weber and 425 on an Egg? My guess is the Weber temp degrades faster, where the Egg would maintain that temp longer and you'd end up with shoe leather. Thanks.