Just put a 4# chuck roast on the grill a few minutes ago at 175F.
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After a couple hours at 175F (the “SMOKE” setting on my MAK), I will bump the temp up to 275F for the remainder of the cook. These things usually take about 4.5 hours total cook time, so should be done by dinner time.
Even though we’ve had low temperatures (highs in the 30s/lows in the low 20s) and snow on several occasions this past week, I just couldn’t sit around and not smoke something. I guess it is the Cabin Fever Syndrome.
Update: here’s the finished product.
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