As of this past Friday, I am a proud new LGBE owner. Have used it 4/5 five nights since then.
Starting to have some questions come to mind.
1) how do you clean the plate setter, does it matter?
2) what is a spider?
3) cooking chicken pieces, what is the best way to avoid excessive dripping burnoff/vapourization?
4) when do you use the PS legs down
5) is the DIGIq required to get a good long smoked BB or Brisket?
Regarding the chicken, I used the PS legs up with a drip pan on top of PS, got really smoky for about 10 minutes during the cook. Slightly off flavour from that bit of the cook. 375 was the temp, once sauce was on the pieces, the smoke died down significantly. The chicken was tender as hell. Just know i can get it better flavour wise.