Cook number 4 on the @biggreenegg Chicken Thighs. At this point what I’d say is if you have mastered the basic concepts of cooking on a Weber Kettle, there’s barely a learning curve. Start slow if you’re smoking and start tamping down your vents early for low and slow temp management. For hot indirect the plate makes cooking high heat indirect a breeze. Just let it rip, put in the deflector plate and it’s basically a huge convection oven with smoke.
Good Morning Gloucester 