Leaderboard

Here we go, my beer can burger story. Starting with the stuffings- Besides the veggies add cubes of cheese, and ground chili pepper. Divided 1 lb ground beef into 3 balls. Making the burger bowls. Bowl is done. Stuffed. All dressed up. On the grill. Done. Plated with lettuce and spinach from my garden. Up close. Cut in half. Tip : tooth pick the bacon.

I have, and it works great. I did that on the rotisserie chicken cook that I did recently. I made a mix of salt, baking powder, pepper and poultry seasoning, and sprinkled it on like a rub to cover the skin. It was great.

Most of the time for the heat deflector i do what dennis suggested of just put in the lower rack and huge sheet of foil over that. Then i can pretty much control where you want any gaps and how close to the edges you want it.