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Hi, all! As some of you known from my first/previous post, I became a proud new LBGE owner on Tuesday. First cook, spatchcock chicken, went off without a hitch. It was maybe a touch aggressive on the smoke flavor, but from what I've read here I think that was because I had a firebox full of new charcoal and only let it burn for about 35-40 minutes before putting the bird on. (The smoke was clear when I put it on, but there was a lot of white smoke thereafter. This time I plan to let it burn at temp for at least an hour before cooking. Also will probably try some WW for milder smoke. I DO like some pronounced smoke on my brisket, pork butt, etc, but this was a little too much on the chicken).
So... I know there is some debate about keeping the first 3-4 cooks under 400, but my BGE dealer (a competitive BBQ guy and a great BGE resource whose advice I trust) recommended it so that's what I'm going to do. (Killing me because high-temp steaks and pizza are my favorite things!) So I have a pork butt in the plans for Sunday. But tonight I am thinking of going for tri-tip, keeping it below 400 on the BGE and then searing it off at the end for a minute or two in my in my 1650F infrared broiler. Sooo... I would love your recommendations on temp/time/technique (should I go indirect and use a drip pan, etc).
Thanks so much for your help, I so much appreciate all the generous sharing of knowledge on this site!