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  • Soaking for 8 hours is what caused the plank to warp and I imagine you had a pool of liquid under the shrimp.  For planking, cook direct at about 375.  Flip the plank after 3 minutes, add the seafood, and let it do its thing.  No need to turn the sh…
  • I've used Henckles (twin signature) knives for years.  The knives hold an edge very well and edges freshen easily with a ceramic sharpening system.  Regardless, go for forged carbon steel.
  • If you lower your temp to 350 and cook direct (start breast side down for 15 - 20 min, then flip to cavity side for 25 to 30 min), your butterflied chicken will come out with crispy skin and moist, flavorful meat.
  • Hope it is not too late, but try this:  Take the daisy wheel off and adjust the temp with the bottom vent.  Use the plate setter legs up & pizza stone on grill grate.  Bring temp up to 650 or so with everything in place.  Back it down to 550 once th…
  • Lots of great advise, but the best is, "learn temperature control."  To that I would add, "Be patient."   You may want to try planking fish or chicken.  It is easy to do, doesn't require a long cook, and the food is great!  Just remember to soak y…
  • Fresh shank of ham -- no seasoning or glazes.  My wife is not a ham eater but she dove into the slices that came of the BGE.
  • Score the fat side and ties for uniform shape & thickness.  Use a Simon and Garfunkle rub (parsley, sage, rosemary, and time) with mashed garlic, salt & pepper.  Cook at 350 indirect to a temp of 150 - 155.  Remove from grill and tent with foil, let…
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