Originally Posted by chuckl
I've done ribs and ribeye roast on the grill and find it extremely hard to maintain temperature. I have a BGE in Florida so I do know how to run one. I use a Party Q to control temperature, but because of air leaks around the bottom vent, it is very difficult to maintain temperature. On the BGE, it does a wonderful job. I guess more experimenting is in order.
When did you buy yours? They made some updates to the grill. There is a better sealant around the vents and the temp gauge goes to 800 (or maybe higher Im too lazy to go outside to check)