Lava Rock in srg

[irishboy209]

I wonder if it would be beneficial to put lava rock in the bottom of the cooking chamber and keep heat even in the chamber? I know alot of people have good results in propane vertical smokers.

[tomcrete1]

Never thought of that, they would get full of grease and maybe start a fire?

[teesquare]

Why not try rotating your basket at pre-designated intervals, during the cook.

Example: for me a 6 lb. rost hen takes about 45 minutes to cook. So,if I set a timer - I could rotate the basket 90 degrees every 11 minutes, to even out any heat distribution irregularities.

[irishboy209]

I mess with my food so much rotation is ok my only issue is vertical uneven heat. Ive seen over a100f difference from bottom to 3/4 way up

[Jaxon]

Are you seeing any variations in the way the food is cooked from bottom to top?

B T W, there is a cooler zone at the bottom of the cooker.  If you can find a way to lift the basket a couple of inches, that may help.

[TMB]

Not sure it would do any good.  Not saying it won't just saying the infrared is what your cooking with not so much with heat like an oven.
 
If your having hot spots in you SRG look at the chamber and see if there are light spots or real heavy dark spots.  If the chamber is not seasoned the same all around the sides you can get hot/cool issues

Also,  fire up the SRG with the chamber removed.
Look at the burn ring and make sure the flame is equal (exception will be the first few inches where the feed tube starts) This is the hottest spot on any gas Big Easy.

[Pam Gould]

I know Tommy is right..I learned a ton from him, but I did something a lil different..in the bottom of mine below the bird, I put a stainless steel pan to catch drippings so I could make some gravy, I set the bird up higher on shelves in the BEESR, what I used this year, then caught the drippings..pretty clean cooker that way and great gravy makings. Just sayin..I love gravy.    .☆´¯`•.¸¸. ི♥ྀ.