First, please be patient with me.
I've used my Egg for a while and wonder what I'm doing wrong since I don't get nearly the results reported by my fellow BGE (and other)"forumers" in the grilling department....
Check this out and tell me if my expectations are too high or my egg skills are lacking....Thanks for your help.
*****GRILL-The reason I stepped up for a BGE was the advertisement of it being a "grill" and the fervor of egg devotees in describing their results.
My family and I were expecting that grilled food taste (crispy chicken wings, sizzling crispy hamburgers, etc.) that we've gotten for decades on traditional grills-only better.
PIZZA-Amazing results and if I can ever figure out how to make the transfer from peel to stone less of a drama (tried flour, etc.) even better......
SMOKED MEATS-Although never did a smoke beyond 3 1/2 hours I'd say the results are adequate.
TURKEY-Very Good (hat tip to Naked Whiz)
Simple question: Can I ever achieve a true grill taste using my egg and if so what do I need to do?