As usual I got great advice from the board. I did thick pork chops (about an inch, maybe an inch and quarter) at about 600*. Three minutes one side, three minutes the second
side, then flip again and 8 minutes dwell. Perfect. I am still impressed at how foods I am familiar with turn out on the egg. Very juicy, slightly pink at the center and a gret crust.[p]I smeared whole grain mustard on them three hours ahead of time with fresh pepper and a seasoned salt "Tony Chachere's." The mustard taste was a little more prominent than normal, but otherwise this one is a keeper.[p]Other things. [p]What a forum. I wonder if other bbq forums have this much traffic or good advice.