I bought some nice N.Y. strip steaks today at Sam's for $5.88 per pound. I was going to do the Trex method. Anyway, the BGE was frozen shut at the time I wanted to start the fire. I finally got the egg thawed without ripping the gasket. It took about 20 minutes to get the dome temp past 750°. At that point I covered the steaks with olive oil and covered with Montreal Steak Seasoning. Anyway, you know the rest of the routine. The steaks came out beautiful and were one of the most tender and flavorful strip steaks that Fang and I have ever had including from a chop house.[p]If you have not tried the Trex method, do so. Oh yeah, for us in the frozen parts of the country, lets remember to use some foil or wax paper to keep the egg dome from freezing.