Hello all, Raiderfan here. Yes I know how well they played this year, no need to rehash it. New to the forum but have a few years experience smoking. Used an offset for years until it got worn out then switched to my Weber kettle in recent years. I have gotten to the point where I am trying new meats and tricks. Here is a question to you all, has anyone ever tried using a container of fresh herbs to infuse flavor as they dry out during the cook? If so, does it impart any flavor? I am assuming fish and poultry would pick up more flavor. It has been pretty cold around the St. Louis area but we have a warm weekend coming and I hear my grills calling me.