So on Sunday I attempted my first chuck roast smoke. Didn't go so well. I was using Bears step by step, and called an audible. Which I think we figured out that's where it went wrong. Here is how it went. Saturday night I coated the chuck with wooshy sauce and spog. Let it bath overnight. Sunday morning I warmed up the RecTec to 225..... Bears SBS calls for 240.... I thought, "want a little more smoke, start lower, cant hurt".......Well... So in the smoker it went at 9:30am. About 2hrs later, I bumped up the heat. 235 (Mav reading 240) I didn't think the slower start would affect it this much, but.... took till 7:30pm to get to 160 when it was then foiled with foiling juice. Finally after bumping heat to 250 at 9:30pm, this hunk of meat hit 200 at 11:30pm. 14hrs smoke on a 3lb roast!!!!! I let it rest for an hour in a luke warm oven then pulled. Flavor was great! But dry and took forever. Bear kindly explained to me that, that long of a smoke had a greater affect on drying it out than the hotter temps would have. We also talked about the placement of my "BBQ" probe. Pic #4 Any feedback welcome. O well, learning and trying new this is what I am here for! Thanks for all the help Bear! Here are some pics: Typical Cast Heated some up last night in a sauce pan with some juice and had it over toast. Pretty good! Overall, not horrible. Cant wait till next round with a chuck! Thanks for the look!