On 2010-04-21 03:05:08 -0700, Brian Anasta said:

> Did a nice rack of lamb last nite with an
> accompaniment of assorted root vegetables - overall I was quite
> pleased with the vegetables but I think I need a bit more practice
> with cooking meats. Steve (and others here experienced in kettle
> bbq'ing) what number of briquettes would you recommend for a kettle
> the size of a Smokey Joe? I think I may have had too few briquettes,
> and as a result, the heat was not enough to give it that crspiness on
> the outside. Also, which is best - direct heat or indirect heat for
> giving the desired results?

These and other questions regarding the mysteries of using a BBQ can be
found in any one of scores of books available for vastly reduced prices
at Amazon and/or used book stores. One obvious bonus: No snarky
comments to unanswered questions!

Every real devotee seems to have well-honed rationales from what music
to play while cooking to how soon to bathe after a sloppy eating
episode. I assume briquets, their number and placement, are allocated a
chapter at the very least. For one thing, they have to make a lot of
blabber to fill an entire book. I'm sure appropriate materials and
knotting are discussed in the trussing of a pig.

On the other hand you can take an either/or guess about everything you
do and see how you like the results. If you don't like the
results--stop doing it.

The onlyest importantest thing to remember: Take notes. Take detailed
notes regarding the weight/age of meat, the exact ingredient of mops
and sops, the heat of the bbq and how long you cooked, opened and
closed, and all the rest. And of course your final assessment of your
handiwork. Much of these logs will be worthless.

But then all you need to find is the one true and righteous path to
BBQ/God, and you'll feel good for having taken the time with the logs.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll