Results from last nights smoke/roast were mixed. By 9:45 I'd had enough and I pulled the roast off the grill at an internal temp of 145F.

The flavour was great, but the roast, particularly because it had a lot of fat, should have been cooked a bunch more. I just could not wait any longer.

I learned something new today. Clean the grease drip system before firing up the grill at high temps. I fired it up to do some sausages today and had a bit of a flame up.

The good news is the sausages were nice and crispy on the outside. grin

I'm going to do some trouble shooting tomorrow to see if I can replicate the issues from last night..

Fred

-------
Blujays1: Spending Fred's money one bottle at a time, no two... Oh crap!