I cannibalized the lid, bottom rack, all three wood handles/spacers, and top ring from an old 22.5" Weber kettle grill knock-off I received as a wedding gift, in 2001. It served me well but has been replaced. So it was fair game. The top ring allows the lid to fit without having to stretch out the lid, which would undoubtedly chip more of the enamel off. You can't really see the inner ring in the pics but it's there.
My sister donated two chuck roasts for me to break in my smoker. Her in-laws raise beef cattle in northern Wisconsin. Everything I've eaten from there has been fantastic quality. They have large bones in each one. I originally wanted to do a pork shoulder but cash is tight and these were free. I'm working off recommendations I found here http://www.smokingmeatforums.com/t/107734/twin-chuckies-with-my-new-amnps-pellets . I washed each in cold water, paper towel dried, rubbed in worchestire sauce, and seasoned with some stuff I had on hand. I read to stay away from sugary rubs with beef and I didn't have ingredients most recipies called for. So I improvised and sprinkled some pepper along with a little of these two:
I also read most store bought seasonings are high in salt, both listed it high, so I didn't add any more on my own.
Here they are, one wrapped in celo the other about to be. They were put in the fridge overnight and were put on the UDS when it was at about 250. I loaded my UDS basket up with normal Kingsford blue with chunks of apple (trimmed & cut from my own trees) and a little hickory.
The OP of the thread I linked foiled both when IT reached 165 or so, then added:
4 ounces of Apple Juice.
1 ounce of Ken's Teriyaki Marinade.
2 ounces of BBQ sauce.
I did something similar using 2 ounces of Worshteshire rather than the marinade. I planned on draining this at the end for an Au Jus.
I put them in at 8:35 AM then left for church. Took this picture right before I wrapped them in foil (about 12:30 PM).
Here's the larger of the two after a long rest in the cooler. Took them off around 4:00 PM. Rested until after 7:00 PM.
And the smaller, post rest.
Larger one pulled with "Au Jus" bottom right in the bowl
Smaller one pulled, closeup.
Overall I am very happy with my first try. Great smoke flavor, both were tender and juicy. The Au Jus was good but I had problems with my bottom foil ripping and letting a lot of it get away. Might need some aluminum bread pans for the next chuck roast attempt. The rub wasn't as good as I hoped. Given I was improvising with storebought stuff due to lack of basics needed to make my own, I guess it could have been much worse.