BGE delivered and setup today. The place I bought it from is run and owned by a state champion barbecue guy. He came along with the delivery team and went over all the basics, which absolutely helped eliminate any guesswork. The only slight negative is that you can't sear for the first 5 heat cycles, as you have to cure the BGE, so I kept it under 450 degrees as instructed.
After they left I brought the BGE to a stable 360 degrees. It could not be easier, especially with a pro looking over your shoulder. I plan on taking classes from him in the summer. They offer classes on everything from ribs, bread, pizza, you name it.
6 lbs of USDA Prime tritip bought yesterday. Almost looks like wagyu.
Marinated overnight.
~ 45 minutes...
Rest for 10 minutes covered in foil...
Slice and eat. Perfect medium rare. Incredibly juicy. The only down side is no char until I go through 4 more heat cycles. Then I'll reverse sear for 3-4 minutes per side after I get a 115 internal temp.
The neighbors will soon make a "guest dinner appearance".