The sweet spot for most my meat cooks it 400. I tried something different this time.
Two boneless, and one bone-in (chef's choice) ribeyes. EVOO and McCormack Montreal. Done on an XL with the lump pushed to one side, on a lowered grid. The lump was almost caveman close to the grid. This let me put the steaks on indirect for several minutes a side, then to sear over the flames. Dome temp was 500.
Asparagus on the MBGE, raised grid, 400 for about 10 minutes.
Sweet 'taters done inside.
Pics to follow.
XLBGE X 2, LBGE, MBGE and lots of toys