So, I got a question via IM, wanted to share.
Basically wanted to know how I do lobster.
I use the PG1000. Set it for 250 and put the lobsters on the indirect. Want them to pick up a little smoke.
I'll make a compound butter, but skim the cream off (cream is what burns) so basically just make some clarified butter with a little spice, garlice and parsley for color.
I'll "smoke" them for 30 min to 1 (depends on size).
The brush the butter on them, and put them face down on the direct size. Grill for color/grill marks.
Keep an eye on temp of the lobster itself. Don't let it get above 150 to 160 or it will be tough.