Well I fired up the BGE 24 hours after delivery. Followed CharWoody's directions for steak and had the best 1 1/2 inch rib eyes ever. We always bought 1/2 inch ribeyes with gas b/c otherwise we would be eating chard meat waiting for the inside to be done.[p]The following day we enjoyed admittedly the best burgers the family has ever had which leads to first question.[p]1. As I posted earlier I suffer from chronic lazy syndrome and instead of adding new coal I just lit the remaining coals, about 1 inch worth. I could only get the BGE to 500 degrees (was trying to reach 700) which leads me to believe that there were not enough coals?
Do you need alot of coal to get the big temps? Despite it all the burgers were terrific.[p]2. Last night we spent an hour making JJ's rub after my wife had painstakingly cleaned our kitchen (she was forgiving as the first two attempts in the BGE were so fantastic). Spices were flying every where. We coated the spare ribs and are smelling the wonderful results in the frig now. As a novice egger we have limited eggquipment, adjustable daisy wheel etc. So all the stuff you guys have for indirect/fire stone/pizza trays, eggstra grill etc. is not in our eggquipment portfolio (by the way where do you get all that stuff). Therefore, I was going to use the direct method on Tim's site. Any suggeggstions, eggspecially re. meat dryness and getting the 250 degree temps.[p]One last piece. At a mile and a half high 6000 ft. do I need to have special considerations? By the way for all you southeasterners as I was up until last month the temp is 80 degrees and 30% humidity. Life is good.[p]Many thanggs