Well, our 73 degree day here near DC has gone away. Down to 60. Winds steady and rather high. Had a short bout of rain. Can't seem to get my Weber Bullet over 213. I have a 10 lb goose and a 7 lb chicken in there, both upright on lower grid where temp probe is. I can put my hand on top of the Bullet it's so cool. Added charcoal. Started more in chimney to add fully blazing. Can't get it over 213-217 when I was shooting for 225. Can't use oven, that's for the lamb, etc. Was shooting for 6 p.m. for goose, guessing at 5 hours. Supper will be no later than 7, no matter what. 13 people. Chicken was a backup to goose (1st try). Looks like my goose isn't gonna get cooked. I'll keep whaling away at it, trying to up the temp, but does anybody have any suggestions? If it drops below 200, I'll have to remove it, done or not, and maybe finish it late tonight or tomorrow in the oven, after the lamb is out. Makes me think maybe a ceramic smoker is a good investment after all.