At home I cook on the BGE 3-7 times per week; however, at my cottage, I'm still cooking on my old Weber Kettle. The problem is that my wife likes a couple of things that I cook on the kettle more than on the BGE :whistle:
For example, she prefers chicken pieces done on the kettle. I always do a 2-zone setup on the kettle, where the lump is situated in 1/3 of the kettle, and the rest is left empty. This way I can sear the chicken under the lump at the beginning of the cook, and then place it over the empty section of the grid to cook indirect until done. This gives effortlessly crisp or at least bite-through skin every time.
With my BGE, I usually go either direct or indirect; I like fire, but I'm scared of really hot things, so I am not a fan of removing grids, putting in plate setter, etc. in a hot Egg. I see that BGE sells a half-stone and raised half grid, and that the CGS sells a half stone for the AR, so nice and easy 50/50 setups are available.
Is anyone regularly doing 50/50 setups in their BGE, and if so, what setup are you using?