Hi all. Long time lurker, first time poster. I just became the owner of a new WSCG and have a few questions for anyone with more experience than me.
1. How often do you cook "raised direct" with the charcoal in the bottom and your food on the top grate directly over the heat? Seems to me (if you controlled the heat well) it'd be a good way to do chicken, fish, pork tenderloins, etc, but I haven't seen any examples of anyone doing it.
2. Has anyone tried finding an extra cooking grate that would fit across the "middle" level? I'd think that would be a good way to transition from smoking to searing fairly quickly, since you probably can't move the charcoal up to accomplish this.
3. Has anyone used a Drip n Griddle (or similar half moon shaped thing) to act as a partial heat diffuser to divide the grill into two zones? I picture charcoal in the bottom, cooking grate on middle level, Drip n Griddle on half the middle cooking grate, and top grate on with center removed for access. This would give you four surfaces: a hot griddle, a hot sear zone, a medium heat zone, and a low heat zone.
I, of course, will eventually get around to trying all these ideas, but in the meantime typing about it will have to do...