First cook on new BGE was last night.
Brined an end cut of a pork loin, seared it on my infared grill first and finished indirect at 350 degrees for 1 1/2 hours til internal temp hit 160. It was a HIT! I had done this before on a Weber kettle but the result on the Egg was far superior.
Thanks to some forum reads and YouTube watches I waited until the smoke was gone before I put the meat on. The loin was moist and tasted great.