Ron,
Thanks for the advise. I have been struggling to keep the temp even. It's been somewhere between 210* and 300* all day. I have been messing with the vents a bit every time I put meat on. I've been good about not lifting the lid once it's on (except to pull the fattty off, can't christen the BGE without a fatty to snack on) although it's tough. I want to look...bad. I will try to heed your warning and let it recover after I put the meat on next time.
The spares are off and the BB are on. For the first time cooking on it I'm pretty pleased with the results so far. I was pressed for time today so I just bought the pre cut St. Louis style ribs. I could have trimmed them up a bit but building that table has me worn out.
The table is FINALLY done. I do have that proud new papa feeling today though.
Thank you to everyone for the advise. Please don't hesitate to add more if your so inclined. I haven't exactly mastered this thing yet.
