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Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct - Finally have a decent table!
Welcome-and enjoy the journey. Here's a great intro and all things ceramic site-
http://www.nakedwhiz.com/ceramic.htm and what follows are a few things from the school of hard knocks:
Misc info-on indirect cooks (platesetter in) your dome temp will initially read around 20-40*F hotter than the temp at the cooking grid-gaps narrows the longer the dome is shut. If not specified, cooking temperatures reference the dome temp. Check the calibration of your dome thermo before you start. Always wait til the smoke is burning "clear" before putting your food on..(if smoke smells good then all is well, if not-wait).
A couple of things-BGE fire is air flow controlled (assuming you have enough lump and got it going). So, temperature control (aka fire volume) is a function of the amount of air flow through the bottom and out the top. You can control by top or bottom vent or combinations of each (preferred for low temp cooks). With any BGE (I have a LBGE) the trick is to catch the temperature rise on the way up to the desired end-point. You have a lot of ceramic mass and if it gets heated above the target temperature it takes a while to cool down. So, with that-get a good mass of lump burning and then shut the dome and set your vents for the approximate final desired temp. Minor adjustments as you go. And remember, the feedback indicator to any adjustments is your dome thermo-and that will take a while. Patience is the name of the game at the low & slow temps.
Two XL BGEs - So Happy!!!!
Welcome. Pull up a chair, cook something - then tell us about it.