this was the first round through the ecoque...
it's a rib eye roast... took it up to 120* internal over about a five hour period- before pulling it, foiling it, wrapping it in a towel and putting it in a cooler to slowly cool- and that is where i think i went wrong. I should have just covered it and let it stand on the serving bar. it was almost well done on the ends, and somewhere between medium rare and medium in the heart.
lesson learned, notes made... won't happen again.
the pizza oven, on the other hand, did extremely well cooking rolls used for shaved rib eye sandwiches...