We’re talking about the BBQ, not tobacco.
Real BBQing is done slowly using hardwood charcoal at lower temperatures. It’s an all-day undertaking, and it’s all about controlling the temperature and smokiness. Fancy rubs and marinades are hardly necessary. Ditto for fancy cuts of meat — use the cheap ones like brisket (with full fat!) and pork shoulder, butt, picnic cut, etc.
keep the lid down, but do check from time to time. the meat items need space around them for the smoke to circulate. best to stand ribs upright:
I”ll let you know how it is!
Here’s a great NY Times article on the art of grilling: http://bit.ly/DyDbP