Good Saturday afternoon/Holy Saturday all!
I plan on whipping up a good old fashioned pot of chicken soup tomorrow and thought it'd be fun to try it on the Egg.
What's a good temperature to create a true simmer during the broth creation phase? I'm talking about the kind of quiet simmer where a few bubbles break the surface occasionally...not a rolling boil. I'm guessing about 300* or so?
Also, would a wood chunk or two do anything for the flavor of the broth or really end up being just a waste of wood?