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The best lesson I've learned and tried to hand down to the next generation is be fearless in your cooking. Try it; analyze it; tweak it; and try again. <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
Start slow and build. Getting to know the BGE and it's tricks; next is rubs; followed with playing with the flavors of smoke and the various meets you like. Next up is brining and injecting (learning myself).
Finally, coach was right: Practice Practice Practice (Corollary: lots of good meals with friends and love ones.)
Fan of CI (don't forget a CI advantage is to flip it over for the wider flat side when putting dutch ovens; pans, etc on it)
One thing my son and me do is always run the temp up to 600 at the end of a cooking run to crust things up, scrap, and season for the next time.
Have fun playing. We're getting into slow cooked buffalo tri-tip at my house