A Virgin no longer

Unknown

Last night I used the BGE for the first time. I cooked about a 5.5 pound rib eye roast. Same as prime rib, without the bones. I used a rub I bought, and cooked it over lump charcoal with soaked Mesquite chunks on the coals. The meat was on a rack over a drip pan. I cooked it at 300 for about 3 1/2 hours. My standard meat thermometer mush be off because my instant read showed a much higher meat temp. I instant tested too late so the roast cami out about MW, instead of MR. Next time I use a polder and the instant read.[p]All in all, the roast was very good, but not much better than I used to achieve in a Weber charcoal grill, but I am still encouraged to try again. Any suggestions for improvement?[p]Milt

Spring Chicken

Milt,
Congratulations on your first BGE cook. It will get better. Trust me. I nuked my first chicken because I did it the old gas grill way and didn't check temperatures. It was a learning experience. Since then I have learned to check my thermometers on a regular basis, and more importantly, follow the %&@* directions for ceramic cooking. It's different and much better than any other type cooking. You will grow your skills just like everyone else did. Patience and practice, and a couple of beers along the way to help celebrate your good fortune.[p]Good luck on the next one.[p]Spring Chicken
Spring Texas USA