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I've never tried to smoke just a flat. I've always done a 10-12 pound packer. In addition to the foil and high heat previously mentioned I've heard of people wrapping a flat in bacon prior to smoking to try to prevent it drying out. Either way, 3 pounds of meat cooking for 12 hours is bound...

I'm not sure if the smell of the lighter fluid takes me back or the sound the metal can used to make when you sprayed it on the charcoal. Either way I associate it with my childhood as well. Even the site if a black Weber kettle itself takes me back. Back then it was the old 3 wheel design...