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  • When all was said and done most had a very nice bark.  Everything had a great smoke ring.  However, one rack on the lower level had a few spots that were undercooked on the under side. Should have read ". . .few spots that were OVERCOOKED …
  • I mislead a bit, they weren't uncooked or under cooked. They actuality got a bit too done in a couple of places. I had meat over the gaps between the plate setter and the grill. In effect I had a direct cook in those couple of places.
  • Thanks for the input folks.  When I looked at Drago's Stye I got a wild idea to just put the roasted garlic butter I had just made on the oysters.  I then put a drop of lemon juice on each and topped with parmesan and Romano cheeses.  Since I had …
  • I'm a newbie with a stock grate.  However, following this discussion I did a couple of searches and found this link .  It appears as though at an extruded stainless steel grate may well warp…
  • As a newbie myself (from Gastonia now living in Pennsylvania my first cook was in blowing snow on, December 30, 2012) I'm finding the advice and guidance here to be very helpful.  Folks here really do want you to succeed and have fun.  I am also fin…
  • The meal is done!  Almost 150 served prime rib and turkey.  Because of my responsibilities during cook time I gave your advice to 4 guys who had never cooked on a BGE.  Even though I started the fire for them, they did everything else. The result?…
  • Thanks to all who responded!  Every question is an education.
  • Thanks for the suggestions.  Indirect is no problem.  May have to spring for the accessory to raise the turkey.  Last turkey I did was indirect and it turned out very well.  Haven't played with anything raised yet.  Thanks again!
  • Thanks for the guidance folks!  It is needed at this point.  I have read a little about turbo cooking and know others have spoken well of it.  My concern is precisely that of gdenby, the lack of smoke flavor.  I really like the smoke. So I guess t…
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