[Clint N. Suhks]

First you don't want to burn those. Ribs I smoke on the top rack at 200° for 4 hours. Make sure you get the butcher to take off the membrane. Chicken I put on the rotisserie for 15 minutes a pound of until the little pop-up thing pops up. Chicken parts on medium fat side up at first for about 40-45 minutes depending on the cut. Make sure you move them around so grease doesn't cause a fire. Steaks I sear with the 30,000 BTU sear burner for about 2 minutes a side then through it on the regular burner on high for around 3 minutes a side depending on the thickness.

[advertising guy]

thx