I have been lurking here several weeks and thought I would introduce myself.[p]Local - Beaverton, Oregon.
Age - Certified old fart.[p]After years of trying to cook decent BBQ on various brands and types of smokers/cookers/grills I finally purchased large egg last week.[p]I think I'm in love. Absolutly amazing how easy it is to set and maintain a temp. Did a hamburger for my first fire the other night just to make sure I understood what I was doing. No problems. For my second cook I have a rack of baby back pork ribs on the grid running at 230. Will probably take them off after 4 - 4 1/4 hours.[p]Great forum[p]Dick - Toy Man