I smoked a 7 lb. rib eye roast (pretty much prime rib) on my drum today. Gently massaged it with EVOO, then coated with Double Q rub. Double Q makes killer bark. Fired off the drum with a load of lump and half hickory, half cherry for smoke. The drum smoothed along at 250Â°-275Â° without me having to babysit it. The ball valve for air control is the deal. Smoked the roast to 135Â° internal, pulled it off, wrapped in foil and let it rest 45 minutes. Perfect medium rare. And killer bark! I smoked 9 fattys also. Some pics - After we ate I sliced it and vac sealed two slices to a pack, fine eats later on! And did I mention the bark??? Killer! The slice on my plate is the end slice, my favorite because one side is all bark. It gets a bit more done though. The closer to the center the more rare. Oh, and I smoked some taters. Rubbed generously with bacon grease and rolled in herb rub. They eat fine!