Was a lazy afternoon of this and that and I got a hankerin for smoked olives again. Using the plate sitter inverted I placed a close grid Weber grill on the legs and loaded on two 14 oz jars of queen size green olives. Maintained a 225° dome for 1 hr 15 min with a heavy dose of smoke from apple chips the whole time. Checked on them and stirred them around only once at 45 minutes. They take on wrinkles which belies their good taste. I've found adding the meats from five of these babys adds a nice twang to BGE pizza. After cooled I just pour them back in the jar dry without the orginal brine.