"Charles Turner" wrote:
Hi guys,

Now I've had one play with my new BBQ, oops, sorry, Grill (see previous
posts), I'm going to have a go a smoking a rack of Pork Ribs. Decided to
keep things simple first. I'll pre-heat then leave the burner on under
the solid plate, turning the open grill burners to low, with the ribs
above. I'll put some soaked wood chips in a foil tray on the solid plate
to smoulder and leave for, I thought 1-2 hours. Put the ribs aside and
turn burners up full, wait, grill 3 Aberdeen Angus fillet steaks.
[ . . . ]

Sounds like a great Sunday dinner in the offing, Charles. One thought. Do
NOT soak the wood chips!! Gives you a creosote flavored smoke. Wrap them in
foil, poke a couple of holes in the packet and drop on the fire. Gives you
a nice smoky flavor.

Enjoy those fillets. Make mine charred, blood rare, please. ;-)

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