I spotted an eye of round roast at a decent price a couple of days ago and decided to make "roast" beef. I figured, while I was smoking it, I would throw a flat iron steak in as well. And, what the heck, a couple of potatoes as well. I salted both pieces of meat and put them uncovered in the fridge for three hours. I just used salt, pepper, onion powder and garlic powder on the flat iron steak. I used my butt rub on the roast. The potatoes are rubbed with olive oil and dusted with salt and pepper. Here is the questionable tactic... I used the AMZNPS (with the pitmaster blend) as my only source of heat for four hours (inside the Bradley Electric). After four hours, I pulled the flat iron steak and vacuum-sealed it and put in in a sous vide bath for one hour at 130* F. I turned on the heater in the Bradley (220* F) and started the Bradley biscuit heater (with cherry) for double smoke for another hour. The internal temperature of the flat iron steak was just over 100* F when I put it in the sous vide. Was it too long in the "danger zone"? After I pulled the flat iron steak from the sous vide, I put it under the broiler (at 500* F) for two minutes on one side and one minute on the other. Sliced: I halved the potatoes and scooped out the innards. I put the skins in the oven with some olive oil, salt and pepper, to crisp up. I mashed the potato flesh with sauteed mixture of onions, finely diced andouille, and garlic. Mixed in some fresh oregano and thyme. Put the mash back in the skins and baked to get a bit of color on top. Finished with some more black pepper, ancho chile powder and fresh chives. I poured a bit of smoky au jus (to steal a phrase) over the steak. (Smokey au jus was just the bag juices mixed with some beef stock and slightly reduced.) Perfectly cooked steak. The wife didn't care for the smoke character. She thought it was okay, but would prefer it unsmoked. I told her I would get kicked out of the SMF for admitting that! She does understand that I am still playing with my new toys... The roast is still in the sous vide, targeting 24 hours. I will pull it and slice it this evening.