I have two BGEs... a large and a medium. I cook on one or the other almost every day. They are super versatile and very efficient. When I cook steaks on them I sear at 750 then pull the steaks off. Then I decrease the temp to 400 and put the steaks back on. They are awesome that way. Pizza is also wonderful on the BGE. The Q you can make on the won't have as much bark as some other cookers, but it is just so easy it is a joke.
BTW... Royal Oak makes the BGE lump charcoal. It is much cheaper just to buy the RO at Wally World.
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