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reichm

I'm sorry to ask you such an elementary question but.... low and slow (at 250 degrees) for BBribs means using the platesetter, not directly over the charcoal. Correct?

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  • Elmer Fudd, I like the composite trays, a lot!  They are very easy to keep clean and support all the stuff I bring out to cook.  I don't have to worry about the "wood" ever going bad. Reichm
  • Mickey, The spatchcocked chicken was great!  It cooked perfectly; just as you suggested. Any recommendations on seasoning?  We used Montreal Chicken seasoning on it and we're not too impressed.
  • Thanks again, Mickey!  Any suggestions on slow cooking a thick chuck steak?
  • Thanks, Mickey!  I'll try that next. Does 400 directly mean no platesetter?  50 minutes seems so long.  
  • Thanks for the advise.  I did exactly what you did but went for the composite side trays. Did my first burgers on the grill last night.  My wife said she could actually taste the difference.  On to a pork tenderloin this weekend! Thanks again!
  • I'm going to buy my BGE this week.  Any recmmendations for a work station/storage cabinet (not plastic or Rubbermaid, please) for the accessories?
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