There used to be a steak house/BBQ joint in Fayetteville, Ark. called Coy's. They had they absolute best hickory smoked prime rib. I managed to get out of them that they used a high temp method where they got the smoker stoked way hot, put the meat on and then shut the door and let it alone. I've been wanting to duplicate this method, but I don't want to experiment w/ $50 pieces of meat. Does anyone have any experience in this method? As a matter of fact, a guy in S.E Okla that's nationally famous cooks rib sections of pork loin the same way. Can I get any input?