u/pl0p130

I have a 30” Weber slate that I have been using for a year. I’ve noticed thicker cuts don’t cook the middle well. These are usually chicken breasts that I’ve already cut in half and are around an inch in height. I usually have to cut them in half near the end to ensure the middle gets cooked without overcooking the rest to 200 degrees.

Would a basting dome help retain heat so that the middle gets the radiant heat from all surfaces?