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Steve, I also use a flashlight to peer through the top vents, so I can leave the lid on. Like many others, I don't check for about 3 or 3 1/2 hourse, cooking around 230ish. Lifting the lid cools down the meat, heats up the fire, and impairs the slow, steady rise in temp you want. I also...

LOL! My bad. The grocer had next to the lamb cuts, and veal is one of those things I've never dealt with. Not the first time I've made that mistake....... I still appreciate the advice though....

Continuing my experimentation with lamb, while having zero personal or family background with it, a hunk of "veal breast" caught my eye at the supermarket. It looked like the sort of thing that could be smoked on the WSM. Could I just season it, slap it on there, cook at 250 for a couple...

I haven't done brisket for years (important caveat there), but for the beef I do (steaks and roasts) I love a mix of about 2/3 oak and 1/3 mesquite for the wood. Kosher salt, onion powder, garlic powder, and black pepper for the seasoning. I would recommend letting a salt based rub sit on...

I'm no chemist, but it seems to me that the charcoal changes as it gets hotter. I think it produces more particulates (thus more flavors- good or bad) the cooler the fire. A high heat sear with the coals white hot seems not to have as much charcoal smell as a low 225 degree burn. But maybe...

...but on a more serious note, in addition to the helpful comments above, sometimes a broken bone will leach out marrow (or something like that) and discolor the meat around it.

You could also pour some ketchup over any red areas on your chicken.

On the kettle, I use the char-basket on the side, and keep the hinged grate flip up, and toss a handful of wood chip on every now and then. Sometimes I'll bury a smallish slice of wood in the charcoal.

AMEN TO THAT!!!

I've done it both ways. If direct, don't use too hot a fire, or it will not cook evenly. Lately, I've cooked indirect, letting them heat up gradually, and then do a sear at the finish, to firm up the outside. VERY juicy that way, even for thin burgers. If cooking indirect, throw on a handful...

I use the frozen hamburger patties all the time. I season them frozen, and put them on frozen. No problems. I tend to run a little cooler grill than most, which probably helps in this case.

I love prepping the meat the night before. I love building the fire. I love the smell of wood and charcoal burning. I love sitting in the backyard "cooking" while I watch the birds and drink a beer. And of course, eating it isn't too bad either.

Interesting. Thanks for the info guys, I'll have to try that.

Marc, What does the yogurt do? Does it affect flavor, texture, something else?

Thanks for the suggestions, everyone. I grilled them tonight. I'm not a fan of mixing fruit flavors and meat, and I wanted to keep things simple, using ingredients and techniques I'm familiar with, to minimize the variables. I was very pleased. I rubbed the lamb chops with a simple mix of...

Mike, How did you determine the ribs were done and ready for the sauce?

It's the first time I can remember, anyway. I know it's a cheaper cut, but I figured what the heck. If I like it, I may try one of the fancier cuts.

Excellent. Thanks, Bob. I was thinking kosher salt, onion powder, garlic powder, and black pepper for the rub, with a little olive oil.

Bob, Thanks. Do you think it should be cooked to a med. rare, though, like beef loin, more well done, like a pork blade? I thought lamb was usually rare/med. rare, but this is a shoulder cut, so I assume it's tougher.

I've never cooked lamb before, in any way, shape, or form. But the grocery store had these pretty cheap, so I thought I'd experiment. What are some good seasonings for lamb? (bearing in mind this is a fairly cheap cut. How should it be cooked? I'll be using my Performer. I was thinking...