I usually run between 225 and 250. I check one an hour to see if it needs a spritz. I use the bend test to see if they are done. Grab the rack in the middle with tongs and bounce it a bit. If the meat on top cracks they are done.
I've never used the griddle insert on mine. But I would say center placement with sear plate open to get the temp up. If it gets too hot than shut the sear plate.
I just put a 19 pound brisket on for tomorrow's dinner. We're having a bunch of people over . I trimmed it up, injected it with onion soup (something different). Used my own rub which is made of salt, pepper, garlic, smoked paprika, ground mustard, and celery seeds. It's running at 225 with...
3 racks of St. Louis ribs for dinner tonight. I used Kosmos Q Honey Killer Bee for the rub and hickory pellets in the hopper and tube. I'm running straight through no wrap today.
That's it. I first cooked the tots(crispy). Then I put a layer of tots on a pan, then some fresh shredded Monterey jack cheese. Then more tots then cheese. Then pork on top , and a bit more cheese (because why not). I then put the pan in the oven at 450 until the cheese is melted throughout...