A quick word about smoke if I may. It seems that in the end we all love a smokey flavor when we grill BUT how much is too much? Two things I have learned: (1) leave the exhaust vent open on the top of the grill and (2) don't add chips more then twice and never more then a handful at a time. If you don't vent the smoke or put in too many chips, your meat can be left very bitter. One more thing, perhaps it's because I was raised in the desert but mesquite is my favorite and that is what I used.