So after about a month learning to use my new BGE doing some smoked brie with salsa, smoked meatloaf, and fish tacos on grilled romaine (with all your help), I received some toys in the mail: adjustable rig, Thermapen, and Maverick. Sunday was so rainy my wife put up an umbrella (I think maybe to protect her investment in the egg). Sunday, again thanks to the tips and suggestions I've received from you guys and gals, I made a large steak (London Broil) (after an all night marinade in teriyaki, soy, lime, and ginger) seared at 600 for 2 minutes each side to medium rare, spatchcocked chicken left in fridge overnight and then rubbed with EVOO and Dizzy Pig Tsunami Spin, and a grill top wok filled with green and yellow squash, baby carrots, quartered red onions, and parsnips, all tossed with garlic and EVOO. Desert was grilled peach halves( covered with more Tsunami Spin) topped with vanilla bean ice cream. One of the benefits of cooking like this is that I've now had the time to experiment with every different type of bloody mary I can think of. Who knew it could be so good?