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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">know if it ain't broke don't fix it but I wonder why Weber couldn't make a higher profile lid like on the WSM......... </div></BLOCKQUOTE> Scott, I suspect there is a...

I've always had trouble with flare ups on gas grills. That's part of why (I think) they're more of a pain than charcoal. My dad's Weber gas grill is the best I've used, but it's still harder than a good charcoal grill.

Looks good. I think I'll try it tonight.

Steve, That's all good advice from Dave. I would add that's in darn near impossible to get an accurate temp on ribs, and not really necessary. "They're done when they're done" is a common (but true) cliche in the BBQ world, meaning temp does NOT equal done. For ribs, different people have...

Thanks, Scott. I'll try it. Do you use it green, or let it season a few months?

Looks good. How do you like the ash wood? I've got a few ash trees in my yard, but haven't really tried smoking the wood yet.

Many people find mesquite very pungent- too much so for chicken and pork. I think it works well in low doses (mixed with oak) for beef.

Nicolas, Unless you've cooked for large groups before, I'd go with Paul's sage advice. You will enjoy the day MUCH more.

Thanks, guys.

Corey, my Performer is like by sixth child.

I like that "1950s green". I bought a red head performer this past Spring and LOVE IT. It works great for smoking too.

I usually start the fire around 7am, and they're generally done between 3 and 5pm, cooking at 225-275 on the lid. But I usually use smallish butts 5-6# trimmed. I've always wondered why people speak of 12-16 hour cooks with butts.

Welcome, Corey! Add a small chunk of hardwood for some nice smoked flavor, or a couple handfuls of wood chips. Opinions vary, but most people like woods like oak, apple, maple, cherry, pear, or pecan for chicken. Some like hickory too.

On shoulder, I will coat it the night before, after slicking with olive oil. This coat will be wet in the morning from all that magic stuff salt does. I coat again until it's almost dry, right before it goes on. The rub is pretty mild though (Meathead's "Memphis Dust"). With thick hunks of...

Chris is correct.

I think onion always goes well with beef roasts, as well as sauteed mushrooms.

So does slicking the meat with olive oil before it's rubbed affect evaporative cooling, and by extension, the stall?

Brian, Good theory. And he might be using her grandmother's antique buffet table as a cutting board.....

Nicholas, It doesn't work like a sponge at all. If you cut the surface off the meat, you wouldn't taste the smoke at all. It just "sticks" to the surface. The smoke ring is a chemical reaction that occurs with smoke and cooler meat, but that is not smoke flavor penetrating the meat.

Bob's right about the smoke, but it still raises an interesting question... Are there variables that affect how much smoke sticks to the meat? Do temperature, rubs, fat, type of meat, oil, etc... affect how much smoke adheres? As for the OP, for shorter beef cooks, I've found a 3 part oak/...