I cut a rack of spares St. Louis style and also threw on a rack of back loins to try out my cheesy homemade baffle and A-Maze-N-Smoker for the Weber. I haven't cooked a lot on this kettle so far, but I am trying to get some good methods down before it gets cold here. The reason I bought it is because my Brinkmann takes so much fuel to get up to temp in the winter, I am hoping the Weber will be easier to maintain. Overall this smoke wasn't a complete failure, but the ribs could have been more tender, and the A-Maze-N-Smoker proved impossible to keep lit. I disassembeld the whole rig 3 times to relight it, to no avail. I attempted the 3-2-1 method, ended up being more like a 3.5-2-1.5 for the spares and a 3-2-1 for the loins because of some problems getting up to temp at first and taking the lid off a lot to relight the amaznfailure. Anyone have any tips?