Welcome to the smoke for about 25 or so. An old family friend came in town and we had some of her friends over. So we started the smoke with a couple of birds brined rubbed and ready for frig. Now it's in the smoker and out of the smoker and then in the fig again. until tomorrow and reheated in the steamer. Now we're ready for the mean 11lb sirloin roast (thats what they called it) In the smoker for about 6 hours at 250* and almost there. Out at 147* hoping for medium on the ends and rare in the middle. What did we get Perfect as I hoped, prayed, and wished. Even some for sammie's the next day and next day and the next day Now for the other main dish. Our friends were told about the fattie so I had to smoke one. Well this one didn't start out so great, it has 2 lbs of sausage 4 eggs, some bacon, green and yellow onions, green peppers, jalapenos, sautéed mushrooms and cheddar and mozzarella cheeses. I started to roll it up and the bottom blew out. Oh no to the store for another try. Now 3 lbs of sausage (salvaged some from the first one) so wrapped it up and here it is. Now this knife has a 8" blade not counting the handle. Remember 4 + lbs of sausage and alot of stuffing. That's a 20" platter So we had a great time visiting and had some snacks to eat.