Pullled this recipe off another site. As I type this I have a hindquarter roast on the grill right now. I salted and peppered it heavily before putting it on the upper rack, over the non burning side of the gass grill. HAve it on lowest setting, with a pan of water over the fire. Also have some mesquite chips in tin foil over the heat, and keep changing them out when they stop smoking. (keep them, because what you have left is mesquite charcoal). It's been cooking for 4 hours now. Probly take another 4-6 hours till it's done. about an hour before it's done, I'm gonna smother it in mayonaise, and cover it with raw bacon. Then cook till the bacon is done, and the mayonaise starts to firm up. Sounds good, and it smells great so far.

David.