Ever think about a small vent cap like @angelapalmer said?

That's a great point about the fat cap, and it reminds me of how often we stick with a habit just because it's how we've always done it. You see it everywhere, from how people pack a dishwasher to the way they tie their shoes. Sometimes it takes a fresh pair of eyes to show you what you're really working with. For retail, a tight trim is just honest, because you're right, people are paying for the meat. A quarter inch is plenty to keep it juicy without feeling like you got cheated.

Avoid the creosote, seriously.

Actually, Drew's right about the blade... but checking for cracks is just one part of it. The real killer is usually not using enough water.

Grab a bunch of small zip bags and a sharpie. Sort all the little bits into their own bags and label them. Makes setup way faster, even if it's a pain to do at first.