There's a lot of talk about rib roasts here, but what about striploins?[p]Last year, after only one month of being an Egger, I cooked a whole striploin for Christmas dinner with the neighbors. It was done perfect, but the smoke taste was overwhelming (very bitter, very smokey, used cherry). The taste reminded me of chile or vegetables with way too much liquid smoke added.[p]Much to my surprise, today the neighbor who hosted the event, asked me if I wanted to be the chef again. I guess it wasn't that bad after all.[p]So being a little conservative, here's what I'm thinking. A little salt and pepper, indirect, on a trivit in roasting pan, fat side up, fresh BGE lump, no smoking wood, about 325-350° until 135-140° internal.[p]How to the Eggsperts do a whole strip?