I have several pieces of outdoor cooking equipment, BGE, Off-set stick burner and Weber 22 charcoal grill, along with several accessories for the BGE and Weber. I am ordering some peach splits to do our turkey on the BGE this year, last couple of years I've used pecan. With the BGE you mix wood chunks or 1/2 splits in with either hardwood charcoal or briquettes. The only things I use propane for are the burners I use for crawfish boils and steaming crabs. Have you ever used the "reverse sear method" for steaks?
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