Chuck Roast
Weight: 3-4 lbs.
Cooking Time: approximately 4 hours

1 lb. bacon
1 package dry onion soup
1 can cream of mushroom soup

Build pyramid with 10 briquettes in center of each indirect fire box. Rub, by hand, mixture of pepper and granulated garlic powder on entire surface of meat. Place ½ lb. bacon in an oven bag. Put meat on top of bacon. Put another ½ lb. bacon on top of meat. Mix 1 package dry onion soup, 1 can of mushroom soup and ½ can water. Pour mixture over meat and seal bag. Double soup mixture if using refire.

 
Hamburgers
Cooking Time: 20 minutes

Fill the indirect fire boxes with briquettes. Season the meat to taste and place on the grill.

 
Ribeye Roast
Weight: 5-6 lbs.
Cooking Time: approximately 3½ hours

Build a pyramid of 18 briquettes in the center of each indirect fire box.  Season meat with granulated garlic powder and pepper.  Stack roasts on grill.  Meat may be stacked, but if so, the roasts must be rotated 180 degrees after cooking 1.75 hours so that cooking will be uniform.  Refire every 45-60 minutes.

Ribeye Steaks
Weight: 12 oz.
Cooking Time: *see times on BEEF tab

Use 50 briquettes in each direct fire box.  Season meat to taste.  Rare: cook 4 minutes per side; medium: 7 minutes per side; well done: 10 minutes per side.

 
Standing Rib Roast
Weight: 8-10 lbs.
Cooking Time: approximately 3 hours

Build pyramid of 10 briquettes in the center of each indirect fire box. Season meat to taste with granulated garlic powder and pepper. Refire every 45-60 minutes.

Steamship Round
Weight: 50 lbs.
Cooking Time: 7½-8 hours

Build a pyramid of 16 briquettes in the center of each indirect fire box.  Season meat with pepper and granulated garlic powder.  Refire every 50 to 60 minutes.  Before fourth refiring, stir coals with a spoon to improve ventilation.