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I cooked a choice Rump Roast on the egg tonight. 4 lb , 240 degrees to 132 IT. I used Bearcarvers method of bold worsterchire sauce , CPOG. I put some Hickory chunks (2) on the lump. Cooked perfect, juicy and tender, but between the Hickory and overnight coating it was a bit too Smokey . Melted butter and garlic powder on the bread, into a 350 oven for 5 minutes before assembly, then assembled and under the broiler to melt the cheese. Next time just going to stick to the lump. Enjoy!