It is about 49 degrees and wet outside, and I have a chuck roast doing a low and slow in the BGE. The dome temp is 230 to 240 and internal temp is at 134 and the roast is a 2.75 pound beauty. At 3 hours per pound is beauty should be ready in a little over 8 hours or about at 4 pm. I plan to have baked potatoes and some sauted mushrooms, onions, and garlic going on one of my other eggs by mid-afternoon. Even with bad weather the eggs will bring a simle to my face.