With all of the reading and chatting with the SMF gang, I've finally worked up the guts to try a london broil. Up to this point, the only meats I've smoked have been pork (i.e. ribs, bb, pork loin) and have been really excited to try a piece of beef. The LB was marinated for 15 hours in a mojo marinade. While I was getting the fire ready, the meat sat on the counter to get to room temp. Using Duraflame hardwood briquettes and hickory chips, I got the smoker temp to 250 deg. and placed the hunk o' meat on the grills. I didn't sear the meat, will have to try that next time. I've been able to maintain the internal smoker temp around 225 to 250 deg. and after an hour of cook time the meat is already at 135. Will take it to 145 - 150 (we're wussies and like our meat cooked) and pull to tent and rest. For now, here is some q-vue <I wouldn't dare post a thread without any> Thanks to the SMF gang for all the help. Couldn't have done this without their posts.