Did 2 chuck roasts, both around 2.5 lbs. Rubbed them down with Mojo Tropical powder. And put in the GOSM @ 12:30. They hit 170 Degrees by 6:30 with the smoker running around 230. That needle valve mod was the ticket, outside temp was 80. Put'em in the cooler for 30 minutes and sliced. Placed them in a bowl with McCormick AuJus, served hot with mac-n-cheese and a veg. The family loved it. Thanks for the insight to smokjing. Glued2it idea for the AuJus.