The opening in my fire box is not exactly even with the sliding door on the outside of the egg. It's probably over about two inches or so. Will this make a difference? If so how do I move it around to square it up without breaking anything?
I cooked chicken breast tenders that had been marinated last night. I got the temp to about 350 and then got it back down to about 300. It took about 45 minutes to cook and these where thin pieces of chicken. Does this sound normal, or could my temp be off? When you touch the outside of the meat even after turning it does not seem very hot. Just wondering if I'm doing it right or if I've got some kind of problem.
This site is the best to help get started.