Great thread, thanks for reviving it
No photos of my rookie move, but a couple weeks ago I decided to reheat a rack of ribs on the kettle since it was ridiculously hot and humid and I didnt want to use the oven. Dropped a lighter cube in the corner of the smoke and sear and threw the charcoal in. Got an emergency call couple minutes later, so decided to just throw the rack on the grill and let the temps come up while I was gone. Got back home 45-50 minutes later, temps were up to 250, ribs were warmed, so I took them off. Got them in the house and was wondering what smelled like an ashtray. Took a bite of a rib and spit it back out... tasted like cigarette with bbq sauce on it... lesson learned, NEVER put your meat on until the pit gets up to temp!! That white smoke leaves a nasty taste... In retrospect, my gasser would've been the right tool for the job, but I store stuff under the hood for my kettles and didn't want to bother.