been doing chicken quarters slow smoked direct and I was using the bge raised grid. Cooks were taking about 2- 2.5 hours @275
° dome. Tried it with the adjustable rig (for more space) and found the cooks were about 1.25 hours and not the same product, skin was still thick instead paper thin, and tasted a little different.
1- should I not use the adjustable rig but raise the grid to the felt line with bricks or bolts and a second grid, or 2 is there something I missed?
It doesn't seem like raising the grid that much extra should make that much of a difference but I did it 2 times and the result was the same.
sincerely very confused :huh: