Some more basic questions as I learn:[p]Curious what the Eggsperts recommend for the following:
1. Cleaning the cooking grate, method / tool and frequency. Been wiping with paper towels after each cool down, but wonder about brushes (scratching?) or just burning off.[p]2. Cleaning the interior of the BGE below the grate down to the fire box. Should I be scraping off any drippings, wiping, nothing??[p]3. What suggestions for baking potatoes along with other cooking (did some new potatoes rubbed with olive oil along outside of grate - not on direct fire – were good). Is foil wrapped better? And what about timing? Slow cooks versus the high temp searing?[p]4. Going to the dealer to pick up more lump, cover for the shrine currently under construction, and wanted to try some wood chips for a first attempt at smoking. Looking for
- Instructions on when / how to add to fire e.g. Before grate
is put on, through grate, must be on hot spots ? . . .
- Recommendations for what to try first, given that I’m
still on basic cooks and want to try a mild flavoring
first to break the family in.[p]Starting to get the hang of BGEgging, but still lots to learn. Thanks to all.