I have yet to run out of lump on a cook. I saw a review that gave the BGE demerits for not having a door to add lump.
Fact is the ceramic mass and fire control allows the BGE to not need the addition of lump on most cooks.
I flip at about 8 hours into cook. I think it helps the bark by letting the bottom dry up. I am sure it is NOT needed and I have let it cook until 195 without touching the grill. It just depends on my mood.
You are only using half your grill without an indirect setup like a platesetter.
I would do ribs as my first indirect, chicken wings, burgers, steaks...all good direct.
I will not cook fish or steaks without my thermapen.
Hi Bill...Yes we do have some abbreviations and lingo. I just ask when I get confused. sometimes BB means baby backs and sometimes BB means boston butts. There are some Jokers you need to watch out for on here so beware!!