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Thanks for the suggestion! Why raised? Just curious, I guess I really don't understand the benefit of cooking on a raised grid. I know that it makes chicken skin crispier, and I know it's a little hotter at the dome, but if I wanted a higher temp I could just cook at a higher dome temp than 350 and leave the meat on the grate at felt level, no? Sorry, not trying to be difficult, just trying to learn more.
Oh, and if others still have suggestions, I'd love to hear them. I do pork chops pretty often and I'm always looking for more ways to prepare them.