I'm sure this has been asked a thousand times, but I'm a new guy...how much a difference is there? Had my new LBGE three weeks now and have been trying a few cooks obviously and attempting to get dialed in. So far so good. Did a meatloaf tonight and turned out fantastic. Done a spatchcocked chicken, CSR's, and a few pizzas, all came out good. Looking at doing a brisket soon and wondered about the temp difference, if there even is one. Comments? Thanks guys..
Cherry Hill, NJ