Thanks to all the great helpful people and encouragement on here, I just took delivery of my new large egg today. I cooked some Salmon and veggies tonight and it was awesome!
So, on to the question. I am going to cook a 10 - 12lb Rib-eye Roast. In the past, before the BGE, I would cook it in my convection oven for 15 min @ 450 and then reduce the heat to 325 and slow roast to an internal temp of 120 and then let it rest in tinted foil for 20 min or so. This always came out awesome. I expect better with the BGE!
So, I was going to sear on each side for 5 min each side @ 500 and the bring the temp down to 325 and slow roast. I was going to do the sear without the plate setter, then add the plate setter and bring down the temp and slow roast to temp. Is this a good plan? Searing temps or times too long? Should I use the plate setter the whole time? Help and comments sure would be appreciated!