Here is some Q-view from Monday's smoke . I've been playing around with using the grill for smoking. I've been doing turkeys and chickens (smoked on the rotisserrie), which come out fantastic, decided to try some BB's on the grate. Smoked them with some hickory at around ~230Â°. I do notice there is a 25~30 degree difference across the grate, so made sure to juggle and spin them a few times. Sprinkled with some Ms Dash garlic herb seasoning. On the grill with some Hickory. After an hour, mopped with some apple juice and whiskey 50/50. Foiled them after 3 hrs, out of the foil after 1.5 hrs and sauced with some Bullseye. Finished after letting the sauce setup for another half hour or so. Very happy with them, juicy and tender. And the close up .