"Brick" > wrote in message
...
>
> On 18-Sep-2004, BubbaBob > wrote:
>
> > "tranch728" > wrote:
>
> What BubbaBob said, but if you can hold your 'cooking' temp at 225°F,
> a 4# roast and big ribs should get done near the same time. I'd guess
> over 6 hours up to 8 or more. Use the crack test on the ribs and a meat
> thermometer on the roast. Get the center of the roast to 190° or better if
> you want to pull it. Near 160° if you want to slice it. Don't sweat the
small
> stuff and remember that it's all small stuff.
>
> --
> Brick(DL5BF, WA7ERO, HS4ADI)
>

Did the roast and ribs today and they came out just great. Had a bit of
a time trying to keep the heat at 220 - 225 but over all did a pretty good
job. I'm beginning to know how many coals to throw on to keep a temp
constant and how many not to put on cause it'll raise the temp.Temp got up
to 325 for a bit, but just opened the lid for 15 minutes or so until it came
back down and things were fine. Used 2 small 1 inch round by 8 inch long
pieces of wood and they gave just enough smoke flavor for taste and didn't
overpower the food.
Maybe because of the few higher temps the roast and ribs were done in
about 4 - 41/2 hours. Roast was 160 degrees for slicing and was tender and
juicy. The ribs were "almost" done. Probably could have stayed another 30 -
45 minutes longer, but were tender and almost falling off the bone. Everyone
complimented the chef, so I'd do this again most likely, ate well and left
me with the dishes!!! Thanks to all who helped with information, the dinner
was a success!!!