One 9lb. Arm Roast and one 14lb. Sirloin Roast. All spiced up, wrapped and ready for the fridge. Smoked until 135 internal temp. Let rest for 1 1/2 hours. Sliced up and ready to serve. 2 large pans of wicked baked beans, and whole rack of jalapeño poppers also went into smoker. Sorry, no pic., but they were awesome. With my daughter Jenna's help, we fixed other sides and dinner was on. What started out as a close friends gathering quickly turned into around 40 people showing up for a party. Smoking at the lake you always have extras walking in.