fzxdoc You're welcome.
The DnG (about 1" tall) was the only thing I had handy to slightly elevate the grate piece with, and it doubled as a drip pan.
I've always been one to foil the DnG as well, but it really isn't hard to clean...just a few minutes. It was hard for me to change my ways.
My 2nd DnG was on the charcoal grate to help direct incoming air to the SnS. The grate temp 1" above than the regular cooking grate is maybe 5-10 degrees higher (my best guess), so I was taking advantage of the higher temps as you move up in the kettle lid. The flavor was as good as any of the previous 50 or so I've done.
I recently cooked (3) 3 lb chuck roasts sitting in the DnG, knowing I would not get any bottom bark and I had good smoke flavor and top/side bark and taste. I used the DnG to dry brine, rub, cook, transport to/from the kettle and pull. I poured off the juice, separated the fat, and just added back the juice to the pulled. I was happy with this "test" also.
The DnG (about 1" tall) was the only thing I had handy to slightly elevate the grate piece with, and it doubled as a drip pan.
I've always been one to foil the DnG as well, but it really isn't hard to clean...just a few minutes. It was hard for me to change my ways.
My 2nd DnG was on the charcoal grate to help direct incoming air to the SnS. The grate temp 1" above than the regular cooking grate is maybe 5-10 degrees higher (my best guess), so I was taking advantage of the higher temps as you move up in the kettle lid. The flavor was as good as any of the previous 50 or so I've done.
I recently cooked (3) 3 lb chuck roasts sitting in the DnG, knowing I would not get any bottom bark and I had good smoke flavor and top/side bark and taste. I used the DnG to dry brine, rub, cook, transport to/from the kettle and pull. I poured off the juice, separated the fat, and just added back the juice to the pulled. I was happy with this "test" also.
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