Made chili on the Egg today. Normally I cook a single roast (usually 7-bone) and then dice it up after its mostly cooked and add it to the chili. Didn't see a good roast at the market yesterday, so I thought I'd try stew meat in my vegetable basket this time. It worked okay, a bit messy but the meat cooked very quickly.
I thought maybe the extra surface area would collect more smoke flavor (I used Jack Daniels barrel and a bit of mesquite) but the chile flavor kind've masked it (I used four dried poblanos and six dried japones, soaked in hot chicken broth, stemmed and blended).
Good stuff, Maynard!
Live fast, die young, and leave a well-marbled corpse.