About five miles across the old bridge from downtown Memphis to West Memphis, AR, smoke from Ray's old metal trench floated out of his bbq shop as he kept the close lost art of smoking alive over the coals. Ray sat with me in his little restaurant on the service street. “The meat drips down, the taste goes up!” he said. And about offset smoking (indirect method), “This is like the man in one room and woman in another.” In other words, bringing the meat and the coals together, reconciles the grill! Indirect has its place, but also coal smokers, provided that a quality, natural and chemical free briquette is used. When meat is positioned high above a thin layer of coal, ribs can still be smoked low and slowly without drying out. Admittedly, it is a technique box masters shy away