Hey all..cooked some NY Strips with my Mini and the Mini Woo Ring last night, and they seemed to take a LOT longer being raised higher in the dome (20 or so minutes - I think - wasn't watching time closely but best guess).
I seared the steaks at 500+ for 3 minutes on the first side, then the second side seemed to take a lonnnnng tiime at 400+.
Chicken legs the other night also seemed to take longer up on the Woo..
I like the added height that the Woo gives, but has anyone found that raising food higher in the dome slows cooking compared to being closer to the lump?
Definitely didn't want to torch the Strips so thought it was a good way to go..
Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)