I have a few questions regarding my new Mastertouch grill

[Jammato]

Mopping & spritzing are cool, just remember there's heat loss (some, I try to keep it quick & to a minimum) from opening the cooker & the extra moisture added into the cooking process....both will slow down the cooking time some.....
I may kinda be getting too complex with some of this, but to simplify, I think of grilling a lot like golf....play the ball where it lies....be flexible & roll w/ it as much as possible....

I can clarify this a bit, although I do not know what to say about the cooling the outside, or how it helps but...... I am a spritzer, my favorite spritz to use is hard apple cider I make every year, I reserve a gallon just to spritz on stuff.
I do not just open the kettle at any time to spritz, instead when I do a cook I have set times to open the kettle to check on the load, the coals, or add something to cook, or to do something to the load, such as a flip or a wrap. At these times I spritz.

we all have our own styles based on what we have learned helps our own cooks, as I like to say, this is not rocket science, if it were there would only be one way to do it, we all have our own methods. That is why I love it so much. the fun in meetups and cook offs is sampleing everyone elses food and watching their methods

[1buckie]

I guess maybe I should clarify

on long cooks the higher the heat the less moistures

that is just part of grilling, we have different styles, we smoke, we BBQ we grill

I agree a great steak is hot and fast and moist, and a long cold smoke can dry meat out persevering the food.

I guess, I should have said long time and high heat, thanks for asking for a clarification, I could have steered someone so wrong.

Yeah, it's usually that I'm the only bozo that can't get high heat right so I'm forced to "PAY ATTENTION !!!"

See Here:

http://weberkettleclub.com/forums/grilling-bbqing/hyena-brisket-w-taterzilla/msg107984/#msg107984

It turned out in the end, but seems nerve-wracking at times......

[Jammato]

have not done a LB in years. I should try one again, they actually taste great but are hard not to get shoe leather syndrome

[zach1234]

Regarding hitting super high temps for searing, what temperature you should be monitoring is at the grill level.  That said, I have broken many thermometers where I have had them surpass 700F .  The key is to pile your charcoal in a very focused area (grill baskets are great for this, plus they cause a higher mound of coals which get them closer to the meat.  Another option is to wedge some high-temperature safe materials (fire bricks for example) under the charcoal grate to raise it higher so the coals are closer to the grate.  I would be confident in saying that a full chimney of a nice lump charcoal will give you plenty of heat - plus not many thermometers out there read those high temperatures accurately anyways. (Thermoworks has some high temp probes but not cheap)

With that said, I have to warn you - once you taste the steak you sear on the kettle, you'll be hooked!