THE BBQ BRETHREN FORUMS

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Love the Royale Fab - got me a removable griddle for it too - for smash burgers, blackened fish and breakfast

They are also going to build me a rack system so that I can run 3 or 4 rods inside - going to try cold smoking c-linked sausages in it this fall/winter with a cold smoke maze and pellets

Really want to put the deflectors in it and run it like a vertical offset - just been too hot and having too much fun cooking over the direct heat - have done plate ribs, meatloaf, a shoulder clod, spare ribs and half chickens - the flavor is great you get from the fat hitting the coals below
 
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