The BGE sitting in it's table.
The temperature gauge at 610 degrees.
A view from the top. Bright orange glowing coals.
Saturday: Built the table and assembly of BGE
Sunday: finish assembly and New York Strip
Monday: smoked cheeses (Cheddar, Colby, and Monterey Jack); New York Strip
Tuesday: Ribs, 2.5 lb slab, dry rubbed
Wednesday: Filets
Thursday: Filet
Notes: Dome temp got up to 740 degrees. Grate temp approaching 1200 degrees (est). The gasket melts at 1100 degrees, mine was dripping. A leather glove is needed to place steaks on it for a sear.
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