I've been asked to prepare some cedar planked fresh grilled Atlantic salmon for a small family get together this weekend. I'd love to make it on the egg, but it's not being done at my place, and I've yet to travel with the Egg. Maybe one day. My neighbour graciously offered his cheap kettle, but I'm not a fan of the petroleum soaked briquettes he uses. Anyone see an issue using some lump in there and trying to control the airflow with the dampers on it?
LBGE + others I hope - Sudbury, Ontario