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Great forum. As the subject says, I'm going to do both tomorrow. Should they cook about the same time? I'm going to use a bit of cherry chunk out of deference to the higher price of the BB's, though I know the beef ribs would do better with hickory.
Now for a confession: I don't own a BGE. A couple months ago I placed a large deposit down on a Green Mountain pellet grill with a local spa shop. Two weeks ago after much reading on the net I decided a Kamoto style cooker was for me. He had a couple KJ's gathering dust since 2009 and made me a killer deal on a package.
If it will help folks here douse their torches and put down the pitchforks, my Wife and I have decided to make a mini-vacation in San Jose in June and will fly out and attend Eggs by the Bay. I'm really looking forward to spending the day with dedicated Eggheads, sampling food and picking brains for cooking tips. I've done two cooks so far - both wings. I pretty much ruined the first batch but carefully analized my mistakes and last night's batch came out perfect.
Thanks for all I've learned lurking, and for any friendly reception that might greet the many questions I'll have.
Salt Lake City