Let me Egg-splain. I love my Eggs (large and mini). You can't beat them for low and slow, indirect, pizzas, stir fry, etc. But, lets face it, as my old friend Stike used to say, "relax, it's only a grill". As a grill, it's OK but nothing special. And, in my case, it lacks a quality that I need. Many of my Japanese grilling recipes call for a sear of the meat, then move over to a cooler part of the grill to complete the cook. We do this with the Trex method for cooking steaks, but that requires a 20 minute cool down period for the Egg. (Note: maybe XL users can divide their grid, but not me on a large).
So, I had a need for this technique on a new recipe I wanted to do (see (2 of 2). It worked perfectly. I'm happy with my new purchase. It will join my entire arsenal of cooking equipment that includes the Egg, oven, stove, and microwave).
Dripping Springs, Texas.
Just west of Austintatious