Momma defrosted a couple of pork roasts and some kielbasa yesterday morning to throw in the smoker. Nothing too out-of-the-ordinary, but tasty nonetheless. Rubbed with pepper, Rudy's, and brown sugar. Onto the Weber with hardwood coals and some hickory chips using the indirect method. Yes, those are grilled cheese sandwiches; if you have not actually grilled a grilled cheese, then let me tell you -- you have been missing out, my friend! You can check that post out here, if you're interested: http://www.smokingmeatforums.com/t/116435/an-actual-grilled-cheese Ran the Weber between 250-270 degrees (had a little trouble keeping the temps down yesterday; probably a few too many coals). Pulled them when they hit an IT of 165*, then sliced the small one up for dinner... We served this up with rice and homemade applesauce. That little roast did NOT last long! Thanks for looking!