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London broil on the Weber Performer with the Craycort cast iron grates. Seasoned it up with some salt, pepper, cumin, pablano chile, and ancho chile powder.

When I'm using lump I keep it banked to one side and it stays lit pretty well. Now if you're trying to spread it out across the fire grate that's a whole other animal. That has never worked out for me. I'd have the same problems the O.P. and Andy had of the fire being hard keep at a high temp.

A thing of beauty Charles. I believe you have inspired me for my next smoke. The Mrs. and I are to start our diets next Monday the 18th of April. So this is going to be my "final supper" if you will. I just hope it comes out half as good as yours did.

I save them for my wife who makes the best pasta sauce with them. :)

I believe Dave nailed it on the head on both of these. Believe me I learned the hard way. My first one came out dry and tough because I believed the thermometer. Instead of listening to my instincts and my sense of touch. Better luck next time.

I've used mesquite wood to make the best damn rib eyes this side of the Mississippi.

Perfection, bravo!

I'm drooling all over my tablet right now. Love your rig too!

Beef ribs and italian sausage, you and I sir must have been seperated at birth. Great looking cook. You've in sired me to whip up a batch of ribs.

That steak makes me happy.

Meat on a stick!!! Fantastic!!! :wsm:

Looks like you had a fine day.

Great score you lucky dog!

Nice going!!!

The 1st pic is spot on.

I'll take two please.

Great looking piece of meat right there. Now I want a reuben.

What time is lunch? ;)

Looks absolutely delicious! Still haven't tried this, but it's on the to do list.

Beautiful!!! You are a lucky man.