2nd try..

Hunter1881

Light the egg and watch. When it first gets going there is thick white smoke rolling out of it. Typically 15-30 minutes later it is more clear with a blue tint to it. If you light it and throw the food on all that thick white smoke will make the food taste terrible. 

slantback37

Okay.. Day off tomorrow. Going to try a couple of sirloins. They are thick, but only 8 oz. I have the cast iron grill. Do I use that spacer to raise the meat up??

slantback37

Steaks turned out great. I did them direct. Didn't have enough time to reverse sear them.
I do the spatchcock chicken on Saturday. If that turns out ok I will then try the 12 Lb turkey.
Question. Would I ,or Should I put a piece of apple wood in with the lump?? I mean When do I put it in?? During the start up, or after the white smoke is gone??

slantback37

Spatch chicken turned out great. That is the only way to do chicken. Skin was real rubbery though. It didn't help using butter under, and over the skin though. Next my wife wants me to do a turkey we have in the freezer. It is 9 or 10 Lbs. We both like crispy skin. Normally I would deep fry it, but I want to use the egg as much as I can. Now both the wife and I like crispy skin. How do I get the skin crispy on a turkey.

Shiff

Did you do the chicken direct or indirect?  I do mine indirect at around 350-400 at the grid.  The skin usually comes out fairly crispy but not always. Did a turkey once (about the same size as yours) the same way and was happy with it.

slantback37

Indirect. Near 400. Legs towards the hinge. I also used the pop can risers so that the cooking grill was even with the rim.