I got the Green Mountain Grill set up. After burning it in, the cooked our first set of ribs. I learned a few things about the Green Mountain Grill. First off, it is important to have the cap on the exhaust raised as high as possible. When I ran it with the cap closed down, the grill had a difficult time lowering its temperature. Increasing the gap made it very easy for the grill to get to the lower temperatures. This is important because smoking takes running the grill at approximately 180° to generate smoke for the smoky flavor in the ribs.
During the ribs on the Green Mountain Grill is a real pleasure. Once the grill was stabilized the temperature gauge on the grill was within 1 to 2° of the actual temperature at the cooking surface. The grill generated just the right amount of smoke so that the smoke flavor was not overpowering in the ribs. I was very satisfied with the way things turned out.
Next effort is going to be at smoking salmon. If any of you have a good recipe for smoking salmon, please let me know.
I will keep you posted with my grilling efforts.