Well I decided on indirect. I will try direct next time. Its great 2 1/2 hrs at 250 was right on. I used garlic. onion salt, montreal steak seasons. It would out do most any resturant in spld. Mo. but is a little too pepper tasting. I have used this on prime rib and brisket and tenderloin. My wife said if I dont change my spices she wanrs to take a break form the egg. HELP someone. What is a good all purpose rub possibly a sweet tasting. I would like to hear some suggestions.