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I would stick to the roast. I cannot believe that the steaks are cheaper than the roast. It takes more labor to trim and cut the steaks.

I am interested to hear some answers as I recently bought a silver C and the enamel is in great shape but the shrouds do show some wear.

Choice chuck eyes used to run 2.99 to 4.99 here a few years ago now they run over $6 a pound so I have not had one in a while. They are a good cut but I do prefer a Ribeye or a Flat Iron.

Grilled Crappie

In my case I turn the gas knob up all the way. Where are you measuring the temp at? I do not have a charcoal grill but I find it hard to believe two inches from a mound of fully lit coals would not get to 550-600.

Flat iron is my favorite cut. I like it better than strips, ribeyes, and sirloin. I like to cook it high heat 550-600 flipping once bringing it to the rare side of medium rare. If the steaks are nice and thick you can get a good crust while keeping the middle cool to barely warm. Season to...

You know, maybe I am not turning them enough. I belong to the school of thought that you cook something 60% or so through on one side then flip once and finish (except for smoking which I do not flip anything). Maybe if I deviate and flip often enough I will not have a problem. Although as...

I am going to try a foil barrier next time. I already do that for whole chickens. I also believe that the broad bars of the grate while good for steaks and chops is a hinderance when cooking wings.

I have trouble cooking wings on a Q300. I have a hard time getting crisp skin without burning some of the wings. I arrange them in the middle and turn the center burner off. The wings nearest the corners of the outside burner burn easily unless I rotate them often. If I rotate them often the...

An untrimmed packer runs $2.50 to $3 a pound here and it can be found on sale for $2 sometimes. Trimmed flats run $4-5 a pound.

Things that should never be used in the same paragraph.

I'd put the beef on top as IME they cook a little quicker especially if it is on top and the pork is on the bottom. No oven foil or crock pot needed.

How about mixing in the seasonings when it is ground?

The above can be said for not only butts but most cue. Brisket is done when it is done, ribs are done when they are done..... The only thing that I use a thermometer as an indication of doneness is for chicken and pork tenderloins.

Also, Just my opinion but I believe that most common freshwater gamefish have too delicate of a flavor to smoke. Grilling is perfect though.

I grill crappie every now and then with a cajun type seasoning. Store bought works or you can make your own. Turns out good.

Apply salt and cracked pepper and let the fire apply the something special.

My q gets up to 600 after 10 minutes.

I never foil for cooking on the smoker but I foil to put in a cooler quite often. 3 hours is no problem.

I prefer to pay less than $2 a pound but wil pay up to $3.