On 12-Jun-2004, "Dirty Harry" > wrote:

> So I'm poor with only a normal gas grill to work with right now. I just
> got an oven thermometer and found out I've been smoking stuff with way to
> high a heat(275F+). Luckily I've been doing stuff like pork tenderloin
> and
> chicken which turned out just find. Tonight I got some ribs so I really
> want to get the heat down. Seem the lowest I can get without cracking the
> lid a bit is about 250. I know your all pros here but does anyone use
> their
> normal grill for smoking and can you give me any tips. Thanks
> PS the good eats clay pot smoker is in the works but I still want some
> tips
> cause I'll be smoking stuff at the lake on what ever grill they have
> around...Thanks
> Dirty Harry

I'll take my lumps for posting this Harry, but you should quit worrying
about that temperature. Instead, pay attention to what you're getting
out of the pit. Take it off when it's done and taste test it. If you like
it,
F^&* everybody else. I'm eating a brisket right now that I cooked the
other day at about 350°. Pic's on ABF labelled Brick138 thru Brick148
or something like that. I got pulled pork that tastes good and it didn't
take no damn 20 hours either.

--
M&M ("When You're Over The Hill You Pick Up Speed")