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Mickey I am lucky to have numerous grid lifters since way back when buddy Lawn made the first. It is an extension of my arm, and I have a list of at least a dozen things I use it for. Anyone who can land one is a lucky man. But you are the man at this point with the built in bottle opener.
I dunno about thèse sous vide burgers. I do love the idea of sous vide, but the Egg cooks a perfect burger by searing on one side, flipping, and searing on the other side. I mean, it's done. Unless you want a 3 inch burger, why complicate it? Just throwing out another perspective. Happy cookin! Chris
Howdy! I'm thinkin' 30-45 minutes on the corn at your 260 rib temp, but it's just a hunch. And yes, just yank the plate setter out when you pull the ribs off, throw on a little charcoal if you need it, open your vents and let her rip. You can easily knock this burgers out while the ribs rest. Have fun man! Chris
IMO adding wood part way through the cook is not only not necessary, you are almost sure to oversmoke the turkey. The smoke that you put down on the turkey at the beginning will not go away. I'd be most concerned about the quality of the smoke when you put the bird on. Much higher chance of over smoking than undersmoking. Good luck! Chris