Have been really into Dutch Oven cooking the past few years and my wife just blew me away with a BGE for our anniversary. Had never heard of them before.
My first try was swordfish and boy-howdy was it good!! But how does one cook burgers and steaks without picking up the lid, what temp should I shoot for and how long. The book that came with it is a bit vague. If it's just hit or miss till I get it down, so be it, but a hint or two would surely be appreciated.
Having Fun, Gordon