Still getting used to my Keg after using a natural gas Broil King which lasted over 20 years. Finding it more of a challenge than I expected getting the temperature right especially when using the Diffuser kit. I managed to burn the first rack of pork ribs (where the recipe called for an unbelievable 4 hours) and did a lamb joint for almost 3 hours on the V rack with the drip tray AND diffuser in place which came out undercooked.
Have had more success with simple grilling of fish and steaks
An ongoing project I think. Ask me again in a years time.