GPJohn, Redmond, Washington
I bought the Smoker Box and Grate designed for my new Weber Genesis S310, and I'm looking for tips for this specific setup. I've used it a few times so far with Tri Tip and "country style" ribs. Seems that I tend to combine some "indirect" and some direct grilling. I put my meat on the unlit, left hand side of the grill, away from the smoker box on the right. I don't feel very successful in getting a slow burn with the wood chips--either they don't burn at all or they go off in a blaze of glory. When I feel things aren't happening fast enough, I crank up the burners and even put some heat under the meat itself. My system seems to be a bit hot, and it's hard to slow it down to 250 degrees...............or maybe I'm just impatient. Looking for kindred souls new to this world and sharing experiences.