Does anyone have any suggestions/hints/tips/experience for cooking bacon on the BGE? I'm trying to figure out if it's reasonable to cook about two pounds of bacon (thick cut peppered bacon) for a family brunch coming up in a week. I'm curious if anyone has ideas for temp control/cooking as well as the logistics end on the deal, namely how do I arrange 2 lbs of bacon on the BGE. Right now, I'm thinking that I'll just follow more or less the same procedure I'd use if I was making it in the oven. Thoughts? Thanks in advance.