Four days egging...

I bought my large BGE on Saturday. Sunday, I threw on some rubbed chicken thighs, indirect at 350 degrees. Plantains went on 30 minutes before I pulled them off. For the cheapest cuts of bird available, they turned out great.

Tonight, I upped the ante for a dinner with the in-laws. 1" ribeyes, reverse seared, but as I pulled the steaks off of 250 indirect, my father-in-law surprised me with some chorizo sausages. I took the steaks off & put them in tinfoil, then ran the BGE up to 375-ish with the plate setter removed for 25 minutes to get the sausages done. I took those off & went wide open on the BGE. It was up to 600+ within two minutes, and I put the steaks back on for 2 minutes per side.

Outstanding results, for what little I know about cooking. The steaks were a little done for our tastes, probably mid-well, so I'll get thicker ones next time. They went on the table with stuffed Anaheim peppers. My end goal is to smoke a 20-lbs-ish turkey for Thanksgiving with pecan chips. If I can pull that off, I'll consider this a huge win and money well-spent. The odds are looking GREAT so far.

Thanks to this forum, I first learned the term "reverse sear," and then how to do it. I haven't been this happy with a purchase for as long as I can remember. I'll be lurking around as much as possible for more info...  in the meantime, thanks!