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Foiling speeds up the cooking process and gets your Q done faster. It's also helpful when cooking at high heat because it lengthens the "done" window. At high heat, tender can turn to overcooked quickly and foil allows more room for error.

By my own experience, my best burgers have come from 80/20 ground chuck with seasoned salt sprinkled on top. To form the patties, I place a ball of meat between two pieces of wax or parchment paper and press down with a dinner plate.

I found it a little salty as well but I really liked it overall. On my next attempt, I'm going to reduce the amount of salt in my rub to balance out the added salt in the injection.

Thanks for the responses but for the most part, these are opinions. I'm looking for verifiable facts like smoke not being absorbed but rather adhering to the meat's surface.

The recent thread about leaving the membrane on ribs to keep them more moist makes me wonder: What are the biggest myths about barbecue and why are they wrong? I'm pretty new to cooking barbecue and I'd love to hear what the experts think about this topic.

I'm making roast beef with a 4 lb. sirloin tip roast this afternoon. Gonna cook at 325-350 until medium rare. If I want to eat at 5:00, what time should I put heat to the meat?

Personally, I'd ditch the water. As long as you use a small number of lit to start (12-15) and catch temps on the way up, you should be able to control temps without water. And cleanup will be easier too.

Not sure what to tell you Dave. Mine is a 2009 as well and I haven't had your problem. I use a foiled clay saucer and a windbreak. I've gone 15 hours without having to touch the coals.

Dave, what kind of cooker are you using?

Here's a great way to cook baby back ribs.

Can you drain off the marinade tonight? If so, that's what I'd do.

Prior to getting a Maverick a few weeks ago, I used the lid temp exclusively and had great results. As long as the temp reads anywhere between 200-250 I'm happy. I got my Maverick mainly for overnight butt cooks and daytime cooks when I'm too lazy to walk to the back yard to check the dial...

I can attest to what Mr. Kruger is saying. I follow his high heat rib method and I get a great smoke ring even though the ribs only get 90 minutes to 2 hours in the smoke before foiling.

Why would it be a knock to your ego, Dan? I mean, it's not like someone insulted your mother. My wife won't eat anything with a speck of pink in it so I cook her steak to well done and then for about 5 more minutes. She's happy as a clam. I think she's nuts but what momma wants, momma gets...

I don't get the hostility on this one. If someone wants to eat a well done steak, so be it. It's not an insult to your cooking ability and you're not the one who has to eat it so why do you care how done it is? Sheesh.

Nice ribs, Jim. Stubbs beef marinade is great. I use it on beef ribs and steaks all the time.

No need to waste charcoal, Bill. I shut down all vents and reuse the leftovers all the time. Works just fine.

Hope your wife gets better soon. Q-ing is fun but it's much better with the whole family around to enjoy it.

Look at it in terms of risk vs reward. The best BBQ in the world isn't worth risking a fire or carbon monoxide poisoning. Build a wind/rain break or live to smoke another day.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Andy_E: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...